Rosh Hashanah Recipes
|Crustless Pumpkin Custard with Date-Honey|
Special equipment-8 ¾ cup ramekins
Preheat the oven to 350
Transfer the custards to the refrigerator and chill for at least 4 hours before serving. Garnish with toasted or candied pumpkin seeds, pomegranate seeds and powdered sugar.
Recipe: Kosher, parve or dairy, dessert
Laura Frankel is the Executive Chef at Wolfgang Puck Kosher Catering at the Spertus Institute for Jewish studies in Chicago. She is the author of Jewish Cooking for All Seasons (Wiley) and Jewish Slow Cooker Recipes (Wiley), and the former chef and founder of Shallots restaurant. Chef Laura writes for The Jerusalem Post and Bitayavon and Joy of Kosher magazines and is an avid blogger and a passionate farmer's market supporter, giving demos and teaching classes all over the country featuring market produce.
Visit her website: www.ChefLauraskosher.com. Follow her on Twitter: cheflaura1, and check out her Facebook page cheflauraskosher.