Desserts with lasting appeal - Recipe

Sunset, Nov, 1999 by Linda Lau Anusasananan

2. Let pumpkins cool until comfortable to touch, about 10 to 15 minutes. With a small, sharp knife, cut down and around each stem to make an opening about 2 inches wide. Lift out stem end and reserve. With a small spoon, scoop seeds from pumpkins (without breaking through skin) and discard.

3. In a bowl, whisk half-and-half, egg yolks, sugar, liqueur, and coriander. Fill pumpkins equally with egg mixture.

4. Return filled pumpkins (a few at a time, if they don't all fit) and lids to a rack at least 1 inch above l 1/2 inches of water in the wok or pan. Drape foil over pumpkins to prevent condensation on the pan lid from dripping into filling. Cover pan and bring water to a boil over high heat. Keep water at a boil, and steam until filling looks set in center and jiggles only slightly all over when gently shaken, 12 to 16 minutes.

5. Gently transfer pumpkins to plates or a dish and set lids alongside if desired. Serve warm or cool. Garnish each pumpkin with shredded orange peel.

Per serving: 185 cal., 46% (85 cal.) from fat; 4.7 g protein; 9.4 g fat (4.8 g sat.); 21 g carbo (0 g fiber); 28 mg sodium; 152 mg chol.

Ginger Pumpkins de Creme

Follow recipe for orange pumpkins de creme (preceding), but instead of orange-flavor liqueur, use ginger-flavor liqueur, or omit liqueur and use more half-and-half. Omit ground coriander and use ground ginger, and omit orange peel and garnish the filled pumpkins with chopped ginger in syrup or crystallized ginger.

Per serving: 197 cal., 43% (85 cal.) from fat; 4.7 g protein; 9.4 g fat (4.8 g sat.); 24 g carbo (0.1 g fiber); 31 mg sodium; 152 mg chol.

Coconut Pumpkins de Creme

Follow recipe for orange pumpkins de creme (preceding), but omit 1 cup of the half-and-half and add 1 cup canned coconut milk, omit orange liqueur and use rum or more half-and-half, and omit ground coriander and add 1/4 teaspoon ground cardamon. In a 6- to 8-inch frying pan over medium-low heat, stir 1/4 cup dried sweetened shredded coconut often until golden, 7 to 8 minutes. Pour from pan and cool. Use instead of orange peel as a garnish.

Per serving: 209 cal., 56% (117 cal.) from fat; 4.4 g protein; 13 g fat (8.7 g sat.); 20 g carbo (0.2 g fiber); 25 mg sodium; 141 mg chol.