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preparation
Preheat the oven to 450º. In a large bowl beat the
pumpkin, egg yolks, sugar, salt, and spices for 5 minutes. Add the
cream, butter, and whiskey and mix well. In another bowl beat the egg
whites until stiff peaks form. Sprinkle the cornstarch over the egg
whites and fold into the pumpkin mixture. Pour into 6 custard cups and
bake for 10 minutes. Reduce the oven temperature to 350º and bake for
about 30 more minutes, until the mixture is set. Top with whipped cream.
Serves 6. |
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ingredients
1
4
1
½
½
⅓
¼
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1 15-ounce can pumpkin
4 eggs, separated
1 cup sugar
teaspoon salt
½ teaspoon cinnamon
Dash clove, allspice, and nutmeg
? cup cream
¼ cup good whiskey
1 teaspoon cornstarch
Whipped cream |
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