Food recipes
Pumpkin Whipped Cream
Pumpkin Whipped Cream
Ingredients:
1 cup heavy cream
1 tablespoon powdered sugar
1 teaspoon pumpkin pie spice
Directions:
1. Preheat the oven to 350°F.
2. To make the custards, beat the yolks with an electric mixer until pale yellow and creamy. Beat in the pumpkin puree, heavy cream, granulated sugar, pumpkin pie spice, and vanilla extract. Beat the mixture until smooth.
3. Put the bowl with the yolk mixture over a saucepan of simmering water and stir until the mixture is thickened enough to coat the back of a spoon.
4. Pour the custard into eight custard cups and set the cups on a sheet pan. Place on the top rack in the hot oven and bake the custards for 20 to 25 minutes. Test for doneness with a thin-bladed knife. Insert the knife midway between the center and edge of the cups. (If making a family-sized custard—see the tip opposite— insert the knife about 1 inch from the center of the dish.) If the knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.
5. Halfway through the baking time, combine the ginger snap crumbs and the melted butter. Sprinkle the crumb mixture over the custards and continue baking. When finished baking, let the custards cool to room temperature.
6. To make the pumpkin whipped cream, whip the heavy cream to soft peaks. Add the powdered sugar and pumpkin pie spice, then whip to stiff peaks. Keep refrigerated until ready to use.
7. To finish the custards, spoon on the whipped cream or fill a pastry bag and pipe the whipped cream onto each of the custards. Serve chilled or at room temperature.
Ingredients:
1 cup heavy cream
1 tablespoon powdered sugar
1 teaspoon pumpkin pie spice
Directions:
1. Preheat the oven to 350°F.
2. To make the custards, beat the yolks with an electric mixer until pale yellow and creamy. Beat in the pumpkin puree, heavy cream, granulated sugar, pumpkin pie spice, and vanilla extract. Beat the mixture until smooth.
3. Put the bowl with the yolk mixture over a saucepan of simmering water and stir until the mixture is thickened enough to coat the back of a spoon.
4. Pour the custard into eight custard cups and set the cups on a sheet pan. Place on the top rack in the hot oven and bake the custards for 20 to 25 minutes. Test for doneness with a thin-bladed knife. Insert the knife midway between the center and edge of the cups. (If making a family-sized custard—see the tip opposite— insert the knife about 1 inch from the center of the dish.) If the knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.
5. Halfway through the baking time, combine the ginger snap crumbs and the melted butter. Sprinkle the crumb mixture over the custards and continue baking. When finished baking, let the custards cool to room temperature.
6. To make the pumpkin whipped cream, whip the heavy cream to soft peaks. Add the powdered sugar and pumpkin pie spice, then whip to stiff peaks. Keep refrigerated until ready to use.
7. To finish the custards, spoon on the whipped cream or fill a pastry bag and pipe the whipped cream onto each of the custards. Serve chilled or at room temperature.
Printed from https://recipe.bluelayer.org/recipe/63882/pumpkin-whipped-cream