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Adapted from Williams Sonoma

I cheated. Slightly. I’m still on a harvest cleanse program; adding to the list of things I can’t have are cream and eggs (but I can have chicken?). It’s not fair for family and friends to follow my regimen. I’m testing some ideas for the next cooking segment on WMUR.

I made these in 2-oz ramekins so that I could have portion control when I tasted. Creamy and savory, I could eat this on its own, like I did, or with fresh roasted turkey, crispy green beans, etc. [If this was paper you’d see evidence of drooling.] I topped these with a hot pepper jelly from the farmers market. I could eat this as a main dish, too, served in larger ramekins and with salad.

I plan to try an adaptation using sweet potatoes. Soon.

Savory Pumpkin Custard

savory pumpkin custardWhat you need:

  • 2 tbs Devo Olive Oil Wild Mushroom and Sage EVOO
  • 4 med leeks, white and light green only, cut in half lengthwise and then cut crosswise into thin half-moons
  • 1/2 Vidalia onion
  • 1/2 c balsamic
  • 2 1/2 c raw cream
  • 2 garlic cloves, finely chopped
  • 3-4 drops of hot sauce
  • 1 tbs chopped fresh rosemary
  • 3 c pumpkin
  • 4 oz rosemary jack cheese
  • 4 eggs
  • Freshly ground sea salt and black pepper

What you do:

  • Heat oven to 325
  • Spray 8 ramekins.
  • In sauté pan heat evoo and add leeks.
  • Cook, stirring often, until translucent, about 5 min.
  • Add balsamic, scraping any browned bits from sides of the sauté pan.
  • Simmer until liquid evaporates.
  • Remove from heat and set aside.
  • In med saucepan over med-high heat, bring cream, garlic, hot sauce and rosemary.
  • Remove from heat and set aside.
  • In food processor combine pumpkin, leek mixture and cream mixture.
  • Add cheese.
  • Season with salt and pepper.
  • Add eggs, one at a time, pulse to combine.
  • Spoon mixture into ramekins.
  • Bake until top is browned and jiggles slightly, about 25-30 min.