6 to 8 eggs (these days you can find pasteurized raw eggs)
1 cup unsweetened pumpkin puree
4 cups whole milk
1 cup sugar
1. Place the milk and pumpkin puree in a sauce pan, gently bring this to a boil.
2. In a large mixing bowl, beat the eggs and sugar together until syrupy. Ladle a little of the hot pumpkin mixture into the egg mixture, to temper it. Beat well, then add a little more, beat again. Then pour in all the pumpkin mixture. Whisk and return to saucepan.
1 tsp. cinnamon
1/4 tsp. fresh nutmeg
3. Add the spices and cook until the mixture thickens to coat the back of a spoon. You can then pour this through a sieve, but I don't find that to be necessary.
1 cup heavy cream
Rum of choice (some use spiced rum, golden rum is good too)
1 tsp. real vanilla
4. Add the cream, rum and vanilla and chill
To serve top with whipped cream and nutmeg or cinnamon, if liked.
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