RECIPE: Pumpkin Crème Brûlée
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While pumpkin can (and should) be enjoyed year-round, Pumpkin Crème Brûlée is a delicious Halloween dessert or Thanksgiving dessert. The recipe, for individual dishes of crème brûlée, is courtesy Spice Islands, which has been searching the world for the highest-quality, most flavorful herbs and spices since 1941. Prep time is 35 minutes, bake time 40 to 45 minutes, chill time 2 hours. Ingredients For 8 Servings |
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*Uses for the leftover egg whites: Make an egg white omelet or egg drop soup (just drop the egg whites into chicken soup), or bake angel food cake, lemon meringue pie, macarons, meringues/pavlovas, nougat or seven-minute frosting. |
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Preparation 1. PREHEAT oven to 325°F. 2. SPLIT vanilla bean lengthwise and scrape vanilla bean. Place in heavy saucepan. Add cream, pumpkin and syrup and whisk together; bring to a simmer over medium heat. Whisk egg yolks and pumpkin pie spice in a separate bowl. 3. ADD the hot pumpkin mixture slowly to the egg mixture, whisking constantly. Add 1/4 cup pecans and 1 tablespoon crystallized ginger. Pour mixture into eight 6-ounce ramekins. Place ramekins in a hot water bath. 4. BAKE 40 to 45 minutes, or until a knife inserted in center of custard comes out clean. Transfer ramekins to a rack to cool completely. Chill, covered, until cold (at least 2 hours). 5. COMBINE sugar, 1 teaspoon crystallized ginger and 1 tablespoon pecans. Sprinkle 2 teaspoons evenly over each ramekin. Broil until topping is caramelized. Serve. |
 Pumpkin pie spice is a blend of cinnamon, cloves, ginger and nutmeg. |
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RECIPE: PUMPKIN PIE SPICE Unless you use a lot of it and like the convenience, there’s no reason to buy pre-blended pumpkin pie spice. It’s easy to mix it from other spices you already have. Ingredients For 2 Teaspoons |
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