Classic meal needs classic pumpkin pie finish
BY ALISON LADMAN Associated Press
Sunday, November 18, 2012
11/18/12 at 5:28 AM
A classic Thanksgiving dinner is only complete with the classic finish - an aromatic pumpkin pie rich with cinnamon, ginger and nutmeg, and topped with pillowy soft mounds of whipped cream. To sweeten the pie and the cream, we turned to maple syrup, which complements the other ingredients with a rich but still subtle sweetness.
Or try a rich, creamy custard with caramelized sugar topped with sugared rolled oats and dried cranberries that take a long bath in apple brandy.
The recipe comes together easily, but the first step begins the day before. Just dump the dried cranberries in a bowl with the Calvados, then go on with your life.
By the time the cranberries are ready the next day, you've got just an hour of work left. Just be sure to let the flans cool completely before trying to unmold; they slip out of the ramekins more easily when cool.
MAPLE PUMPKIN PIE WITH CINNAMON-MAPLE WHIPPED CREAM
Start to finish: 1 hour 15 minutes
Servings: 8
For the pie:
9-inch prepared deep-dish pie crust in a pan
15-ounce can pumpkin puree
1 cup grade B maple syrup
1 cup heavy cream
4 eggs
1 teaspoon cinnamon
1 teaspoon dried ground ginger
1/2 teaspoon nutmeg
Pinch salt
For the whipped cream:
1 cup heavy cream
1 teaspoon cinnamon
1/4 cup sugar
1. Heat the oven to 350 degrees. Place the pie crust on a baking sheet.
2. To make the pie filling, in a medium bowl, whisk together the pumpkin puree, maple syrup, heavy cream, eggs, cinnamon, ginger, nutmeg and salt. Pour into the prepared pie crust. Bake for 50 to 60 minutes, or until the center is just barely set. Set on a rack to cool completely.
3. When ready to serve, make the whipped cream. In a medium bowl, whisk together the heavy cream, cinnamon and maple sugar until the cream forms soft peaks. Serve alongside the pie.
Nutrition information per serving: 530 calories; 310 calories from fat (58 percent of total calories); 35 g fat (16 g saturated; 0.5 g trans fats); 170 mg cholesterol; 50 g carbohydrate; 3 g fiber; 28 g sugar; 6 g protein; 220 mg sodium.
Original Print Headline: Classic meal needs a classic finish - pumpkin pie
GINGER FLAN WITH CARAMELIZED OATS AND CALVADOS CRANBERRIES
Start to finish: 24 hours (1 hour active)
Servings: 8
For the Calvados cranberries:
1 cup dried cranberries
1/2 cup Calvados (apple brandy)
For the caramelized oats:
3/4 cup extra-thick rolled oats
1/2 cup sugar
Pinch of salt
1 tablespoon unsalted butter
For the custard:
1 cup heavy cream
1/4 cup sliced fresh ginger
14-ounce can sweetened condensed milk
12-ounce can evaporated milk
Pinch of salt
2 whole eggs
3 egg yolks
2 teaspoons cornstarch
2/3 cup sugar
1. In a small bowl, combine the cranberries and Calvados. Cover and let soak overnight.
2. Line a baking sheet with parchment paper.
3. In a medium skillet over medium-high heat, toast the oats, stirring often, until fragrant, about 5 minutes. Add the sugar and the salt, then stir until the sugar melts and turns golden brown. Remove the skillet from the heat and stir in the butter. Spoon onto the prepared baking sheet and set aside to cool.
4. Heat the oven to 350 degrees. Line a 9-by-13-inch pan with a kitchen towel. Have ready eight 4-ounce ramekins that will fit in the pan.
5. In a small saucepan over medium heat, combine the cream and ginger. Bring to a simmer, then turn the heat off and cover. Let sit for 15 to 20 minutes.
6. Meanwhile, bring a kettle of water to a near boil.
7. In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, salt, whole eggs, egg yolks and cornstarch.
8. When the cream has finished steeping, strain it into the egg mixture, discard the ginger. Stir together the eggs and cream.
9. In another small pan over medium heat, cook the sugar until it melts and turns golden brown. Pour a small amount of the caramel into the bottom of each ramekin, swirling to coat the bottom. Divide the custard mixture between the ramekins, then place the filled ramekins into the towel-lined pan.
10. Place the pan in the oven and carefully pour enough hot water from the kettle around the ramekins to come halfway up the sides, being careful not to get any water in the custards. Bake for 40 to 50 minutes, or until the custards are just set. Remove from the pan of water and let sit at room temperature until the ramekins are cool enough to handle. Refrigerate at least 2 hours.
11. When ready to serve, run a paring knife around the edges of the ramekins. Place a dessert plate over the top of a ramekin and invert. Lift the ramekin off the plate, allowing the custard to slide out. Spoon some of the soaked cranberries onto the plate around the custard, then top with the caramelized oats.
Nutrition information per serving: 560 calories; 200 calories from fat (36 percent of total calories); 23 g fat (13 g saturated; 0 g trans fats); 195 mg cholesterol; 73 g carbohydrate; 2 g fiber; 64 g sugar; 11 g protein; 150 mg sodium.
Associated Images:
A maple pumpkin pie is dotted with cinnamon-maple whipped cream. MATTHEW
MEAD/Associated Press
Ginger flan is garnished with caramelized oats and Calvados cranberries. MATTHEW
MEAD/Associated Press
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