Ingredients

How to make it

  • Bring the heavy cream , half and half and 2 tablespoons of the sugar to a boil in a medium saucepan over medium heat, stirring to dissolve the sugar...
  • remove from the heat
  • place the egg yolks , remaining 2 tablespoons sugar, and the cornstarch in a medium heatproof bowl
  • whisk until thoroughly combined.
  • ladle 1/4 cup of the hot cream into the yolks and whisk vigorously to combine
  • pour this back into the saucepan and blend with a whisk
  • return the saucepan to the heat , and cook on medium heat until it reaches 185 degrees F, use a digital thermonmeter
  • pour the mixture through a fine gauge strainer into a medium bowl, add the pumpkin , vanilla,cinnamom,and nutmeg and whisk until thoroughly combined.
  • cool in an ice water bath to 40 - 45 degrees F.
  • refirgerate the sauce in a tightly sealed container unless using right away...................
  • makes 1 1/2 cups

Reviews & Comments 4

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    " It was excellent "
    peetabear ate it and said...
    opens up all kinds of possiblities... ^5
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    " It was excellent "
    juels ate it and said...
    Yummy! This sounds delicious!
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    " It was excellent "
    chefelaine ate it and said...
    Another winnner, ala TINK!! HIGH FIVE! :+D
    Was this review helpful? Yes Flag
  • lacrenshaw 16 years ago
    Tink,
    Count me in as a fan, not only of your recipes, but also of you! Thanks for seemingly knowing exactly what pushes my culinary buttons.
    Lorraine
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