The flavors of sweet and spicy come together perfectly in General Tso’s Chicken. Many Chinese buffets and delivery services offer it. If you’d rather, you might try switching the rice wine for gin.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 8 hrs 45 mins |
| Total Time: | 9 hrs 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups whipping cream
- ¼ cup sugar
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup pumpkin puree
- ½ vanilla bean, split and scraped
- 1 teaspoon dark rum
- 5 egg yolks
- 2 tablespoons white sugar
- ½ cup chopped toasted pecans
- ¼ cup maple syrup
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Combine the whipping cream, 1/4 cup sugar, cinnamon, ginger, nutmeg, cloves, pumpkin puree, and the vanilla bean pod and seeds in a saucepan over medium-low heat; bring to a simmer; stir in the rum. Remove from the heat cover and stand 15 minutes.
- Beat together the egg yolks and 2 tablespoons sugar. Stir in 2 tablespoons of the cream mixture. Pour the egg yolk mixture into the saucepan with the cream mixture to make a custard; stir; simmer 3 to 5 minutes.
- Arrange 6 ramekins in a shallow baking dish. Pour the custard evenly into the ramekins. Pour boiling water into the baking dish to half-way up the sides of the ramekins. Loosely cover the baking dish with aluminum foil.
- Bake in the preheated oven until the custard is nearly set with a dime-sized circle of jiggly liquid remaining in the center of each ramekin, 25 to 40 minutes. Allow to sit, loosely covered with aluminum foil, another 30 minutes.
- Cover each ramekin with plastic wrap; chill in refrigerator overnight. Top each custard with pecans and maple syrup to serve.
Nutrition Facts
| Calories | 491 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 279 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 20 g |
| Sodium | 137 mg |
| Sugars | 23 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
The recipe was absolutely delicious! It beat out my chocolate pecan pie for Thanksgiving, as voted by my chocolate loving friends!
My husband and I loved this desert and both thought it was a perfect ending to the Thanksgiving meal. I did not want to buy vanilla beans or a bottle of rum so I used 1/2 t of Vanilla extract and 1/4 t of rum extract. I missed the step on covering them so they came out as a firm custard which worked out. I baked them for 45 minutes. The roasted pecans and real maple syrup on top was killer. I would make this again.
Very tasty. The mix needs to be blended very thoroughly or the texture is a bit gritty and uneven.
Very good. I baked mine about 45 minutes turned the oven off and let them set in there for about 15 minutes then removed them from the oven. Loved the toasted pecans and maple on top. If I made this again I think I would whip up a little bit of whipped cream for the top as well. Thanks for the recipe!
Easy recipe loaded with sweet smelling spice in the kitchen. The maple syrup with pecans added nice texture and additional flavor. Highly recommend!
I am making this recipe for Thanksgiving — but direction #5 does not indicate if they should be taken from oven and allowed to sit another 30 minutes, or remain in oven? Maybe turn oven off and let sit another 30 minutes? Directions aren’t clear — I would think remove from oven and allow to sit??
A very nice autumnal dessert. I had to cook it in the oven for about 55 minutes to get it to firm up. I’m not a big fan of maple syrup so I substituted caramel sauce. Seemed to be a hit.