Chef Michael Romano of Union Square Café
– New York, NY
Adapted by StarChefs.com
Yield: 6-8 Servings
- 1 cup currants
- 3 Tablespoons dark rum
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 Tablespoon ground cinnamon
- 1 teaspoon grated nutmeg
- 1/8 teaspoon ground cloves
- 1 cup canned pumpkin purée
- 1/2 pound (2 sticks) unsalted butter
- 1 1/4 cups sugar
- 3 eggs, lightly beaten
- 2 1/2 cups half-and-half
- 2/3 cup sugar
- 2 Tablespoons peeled and grated fresh ginger
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Confectioners’ sugar for dusting
For Pumpkin Bread:
Preheat the oven to 350° F.
In a small saucepan, combine the currants and dark rum and place
over medium heat. Bring to a boil, remove from the heat, and set
aside to plump the currants, 5 to 10 minutes.
Butter and flour a 9 x 5-inch loaf pan. In a bowl, whisk together
the flour, baking powder, baking soda, salt, cinnamon, nutmeg,
Place the pumpkin purée in a bowl. Strain the currants
into a colander held over the bowl and incorporate the rum into
the pumpkin purée. Set aside the currants.
In the bowl of a standing mixer fitted with the paddle attachment,
cream the butter and sugar on medium-high speed until light and
airy. Reduce the speed to low and gradually add the eggs until
well incorporated. Add the dry ingredients to the butter mixture
alternately with the pumpkin purée, beginning and ending
with the dry ingredients. Stir in the currants.
Pour the batter into the loaf pan and bake 1 hour and 40 minutes,
until firm to touch. Cool 10 minutes in the pan, then invert onto
a wire rack and allow the pumpkin bread to cool completely.
In a medium saucepan, mix the half-and-half, sugar, and ginger.
Bring to a boil over medium heat, stirring frequently. Remove
from the heat and steep the ginger for 20 minutes. Strain and
Whisk together the eggs and the vanilla until foamy. Whisk in
the half-and-half mixture until thoroughly blended.
To Assemble and Serve:
Cut the loaf of pumpkin bread in half lengthwise. Wrap one half
in plastic wrap and refrigerate or freeze for another use. Cut
the other half into 16 square slices, then cut each square diagonally
to make 32 triangles.
In a shallow, 12 x 7-inch oval gratin dish, arrange the triangles
cut side down in overlapping rows to fill the dish completely.
Pour custard mixture into the dish, pouring around the pumpkin
bread to keep the top edges dry. Sprinkle the cinnamon over the
pumpkin bread and set aside for 10 minutes to allow the bread
to soak up the custard.
Place the gratin dish in a large roasting pan and fill the pan
with enough water to come halfway up the sides of the dish. Bake
in the center of 350°F oven for 45 to 50 minutes, until the
custard is set around the edges yet slightly soft toward the center.
Remove the gratin dish from the water as soon as it is taken from
the oven. Dust with confectioners’ sugar, scoop out portions,
and serve warm.