That said, I wish this recipe was ready. Because it is seriously delicious.
|Even better with Soyatoo!|
I made these chocolate pumpkin custards for dessert last Sunday. They were hit with everyone at my post-Thanksgiving feast, even the people who hated pumpkin (which, now that I think about it, is everyone but me). The texture is good; the top bakes up into an almost cake-like crust, while the inside remains dense and creamy. You can taste the pumpkin, but it's not an in-your-face squashness, more like a little fall friend who stands in the background and says hello when the chocolate is done talking to you. And it's sweet, but not cloying. Just all-around good.
The initial nutrition count on this one looks promising, too. My calculations over at food.com put a 1/2 cup serving at 150 calories, 16 grams of carbohydrates, and 4 grams of fiber (we won't talk about the fat content, but hey - it's dessert!).
So what's keeping me from sharing the secret? I haven't perfected the baking temperature or time yet. The Thanksgiving ones were just what I wanted, but the mini-batch I made today came out overdone. I'd also like to see if I can do without any additional sugar in the next trial run. It would be nice to get away with only the sweeteners in the chocolate, although you really can't complain about a 16 carb dessert as it is. "Ah, but a man's reach should exceed his grasp, or what's a heaven for?"
(I've moved up in the world this week! We've gone from stupid movie quotes to Browning. Maybe the pumpkin in the custards is making me smarter?)
Anyway, as soon as I get some consistent results I will share the method. In the meantime, check out the transcribed Dreena Burton recipe over on food.com that inspired all the experimentation. I daresay her pie is probably better than any meddling I can offer, anyway.
I'm going to an old high school buddy's wedding tomorrow, so I'm not sure if I'll be posting or not. I have a couple more things to share before I draw snacks and sweets week to a close. Until whenever, friends!