New This Month

Watch

For a sophisticated dessert, try this custard and candied pumpkin dish from pastry chef Chris Broberg of the Four Seasons Restaurant.

Source: The Martha Stewart Show, October 2010
Yield

Ingredients

For the Candied Pumpkins

For the Pots de Creme

For Serving

Directions

Similar Recipes

Reviews

5
4
3
2
1
27
How would you rate this recipe?
27
  • pat7
    28 OCT, 2011
    So, where is everyone buying the little pumpkins? All the stores here, in the Dallas area, includiing Wholefoods, say their small pumpkins are not edible. I've wanted to make these, since I saw it on your show last Fall.
    Reply
  • elysee
    1 NOV, 2010
    to amon2all: Of course it's important to read a recipe at least twice before you start. However, I have the original printed version of this recipe from the day the show aired and Step 5 CLEARLY states for the Pots de Creme "Fill a small saucepan with 3/4 cups water; add molasses/sugar, etc.". That's what we were basing our comments on. Someone was watching because it has been corrected. TECHNILA: I had to use a large pot and it comfortably fit all six Jack Be Littles and their lids.
    Reply
  • elysee
    1 NOV, 2010
    To amom2all: Of course it's important to read a recipe at least twice before you start. However, I have the original printed version of this receipt from the day the show aired and Step 5 CLEARLY states for the Pots de Creme: "Fill a msall saucepan with 3/4 cups water; add molasses/sugar, etc.". That's what we were basing it on. Someone was watching our comments because it has been corrected. TECHNINLA: I had to use a large pot and it comfortbly fit all six Jack Be Littles and their lids.
    Reply
  • MS12034341
    31 OCT, 2010
    I just tried making the candied pumpkin shells, which I intended to fill with pumpkin ice cream. Instead of 6 Jack-be-Little pumpkins, I used 5 mini pumpkins. They were the smallest I could find. There is no way that they would have fit in a medium saucepan, with two cups of water cpvering them. I had to use the bottom half of a pressure cooker, and even then I could get in no more than three at a time. I tried to cook it in two batches, I wound up with brown, crusty pumpkins.
    Reply
  • MS12034341
    31 OCT, 2010
    I just tried making the candied pumpkin shells, which I intended to fill with pumpkin ice cream. Instead of 6 Jack-be-Little pumpkins, I used 5 mini pumpkins. They were the smallest I could find. There is no way that they would have fit in a medium saucepan, with two cups of water cpvering them. I had to use the bottom half of a pressure cooker, and even then I could get in no more than three at a time. I tried to cook it in two batches, I wound up with brown, crusty pumpkins.
    Reply
  • amom2all
    30 OCT, 2010
    It is very important to completely read a recipe, along with the directions BEFORE beginning. It states you need 3 c. of water for the sugar syrup for the pumpkins in the body of the directions. It also says you need 3 T of water for the sugar syrup for the custard. I have not seen anywhere where it says you need 3/4 c water for anything. I made this recipe and it turned out beautiful. I will make it again for Thanksgiving dinner but possibly change the custard to a pumpkin custard.
    Reply
  • elysee
    30 OCT, 2010
    This is my fourth batch of these. I made the syrup using the 3/4 cup water and then took the 3 Tbsp. out of that for the brulee. I didn't have to make the syrup again for future batches. Even though I think the instructions are wrong, it worked out in the end and prevented me from making new syrup. Good luck.
    Reply
  • staci-brya5038177
    26 OCT, 2010
    I am confused as to the ingredients also. I used the 3/4 cup of water for the syrup but the ingredient list states 3 Tbsp not 3/4 Cup. Does anyone know which one is correct? I have cooked it for over an hour and it is still runny. I can only imagine this is because of the water amount is incorrect.
    Reply
  • elysee
    25 OCT, 2010
    I also made these- they were delicious and worth the time. However, I was confused by the written ingredients for the pots de creme of 3 Tbl. water when the written directions say to mix 3/4 cup water with 3 Tbl. of sugar. I followed the written instructions and they took the 3 Tbl. from that. My only disappointment was that I had these beautiful candied pumpkins and when you fill them with the custard mixture and put them in water bath, you lose this beautiful gloss. Made 3 batches.
    Reply
  • DianaLM
    24 OCT, 2010
    The recipe says 3 Tbsp water
    Reply

I'm in the mood for:

{{mainDropdownTitle}}
  • breakfast
  • lunch
  • dinner
  • dessert
  • an appetizer
  • a cocktail
{{secDropdownPreword}} {{secDropdownTitle}}
  • that's eggy
  • that's fruity
  • that's hearty
  • that's healthy
  • that's simple
  • that's a smoothie
  • that's a casserole
  • that's off the beaten path
  • that's light
  • that's packable
  • that's speedy
  • that's warming
  • that's kid-friendly
  • that's comforting
  • that's quick
  • that's healthy
  • that's a sunday dinner classic
  • that's vegetarian
  • that's seasonal
  • that's chocolaty
  • that's an american classic
  • that's easy
  • that's fruity
  • that's salty and sweet
  • that's over the top
  • that's crowd pleasing
  • that's simple
  • that's for a cocktail party
  • that's a dip or spread
  • that's healthy
  • that's cheesy
  • that's shaken not stirred
  • that's bubbily
  • that's good for a crowd
  • that's ideal for brunch
  • that's seasonal
  • that's simple
  • that's artisanal
See Recipes