In keeping with the holiday season, this week I am offering another food recipe. I just found this one (a video on recipes.com), and actually will be making it for my Mother's birthday dinner, as well as our family Thanksgiving dinner.
To make it you will need some ramekins, and I just ordered a set, complete with the brulee torch, for twenty bucks from kitchen & company, and their shipping was only $5.50 for priority, so none of the usual "handling" fees! Anyway, if you already have some, great!
You will need; Preheat oven to 325 degrees F.
3 egg yolks
1/2 cup packed brown sugar
1 cup heavy creme (you can sub a lower fat milk, but it's a holiday, so splurge!)
1 cup pumpkin puree (you can sub butternut squash if you prefer)
1/4 tsp. nutmeg*
1/4 tsp. all spice*
1/4 tsp. cinnamon*
1/8 tsp ginger+
pinch of salt
*You can add 1/2 tsp. of these to spices if you want to make it more spicy
+ You can add up to 1/4 tsp. of this spice if you want to make it more spicey
Simply mix the egg yolks with the brown sugar, then add in the heavy creme and mix for about two minutes. Then add in the pumpkin puree and the spices. When it is well mixed, fill the ramekins until they are about 1/2" from the top. Then place the ramekins in a baking pan (best to use something in the bottom to help prevent sliding. You can use a towel or a silicone mat). Then fill the pan with water so that 1/2 of the ramekin in under water. Bake for 30-35 minutes. They are done when a knife/toothpick put into the middle comes out clean. It will still giggle a bit. Place ramekins in the refrigerator for at least a few hours. The brulee must be completely cold before you can finish it. When it is cold, and just before you are ready to serve, remove the ramekins from the fridge and place a good covering of sugar on the top of each, covering the entire surface. You will probably use between one and two teaspoons of sugar, and can use white or brown sugar, but most that I have talked to prefer the white. After you have the sugar sprinkled evenly, use the torch and dissolve the sugar until it is completely dissolved. Spin the dish around so that you can get an even melt, but make sure that you use the bottom half to turn it, or you will burn your fingers! Once all melted the sugar top will look like glass and will crack when someone goes to eat it. Every creme brulee junkie listens for that sweet sound, let me tell you! It is like Pavlov ringing the bell, it gets your saliva going for sure. While I love creme brulee, I have not ever had pumpkin, and am very anxious to try it. I can't wait until I get my new ramekins and torch! Oh, by the way, you can use the broiler to melt the sugar if you absolutely don't want to buy a culinary torch, but it is a LOT more difficult to manage.
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