Fall is so close we can almost taste it. We long for it around here but, it just seems to tease us over and over until Halloween or even later. Now that we are actually in the month of October, we do like to pretend it's fall and decorate as such. We imagine the leaves are falling off the trees due to the season, instead of stress from the heat and lack of rain. Even though it was still a whopping 85+ degrees yesterday, we made our first pot of chili, but we did crank the a/c down a bit and pretended it was cool outside. The chili was great just the same :)
This week's Free Recipe Friday is a little something to get you going, to inspire you, to make your mouth water for those yummy fall recipes - and after all, it's glorified Creme Brulee for cryin' out loud. I mean, come on!!!
Grab a torch and read along, you'll actually need it.
Creme Brulee is NOT as froofy as you thought it was -
and we even brought a little redneck into it, so can you.
You could make it tonight! :)
WHAT YOU NEED:
6 - 6 oz ramekins
1 1/2 cups heavy cream
1 1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/2 tsp. ground ginger
3/4 tsp. ground nutmeg
5 egg yolks
1/2 tsp. good quality vanilla
Pinch of salt
6 Tbs. pumpkin puree (fresh or canned)
1/3 cup granulated sugar (more for the topping)
1 Tbs. firmly packed light brown sugar
YIELD: 6 servings
WHAT TO DO:
Preheat oven to 300. Fill a kettle with water and heat to boiling.
In the meantime, pour cream into a small saucepan and whisk in the cinnamon,
allspice, ginger and nutmeg. Set over medium-low heat and warm the mixture
until bubbles form around the edges of the pan and steam begins to rise
from the surface, about 3 minutes. Watch carefully.
Remove from the heat and let sit to cool.
In a large bowl, whisk together the egg yolks, vanilla, salt,
pumpkin puree, and both sugars until smooth and blended.
Slowly pour in the cream mixture, stirring until blended.
Divide the mixture among the ramekins and place in a large baking pan(s).
Add boiling water to fill the pan halfway up the sides of the ramekins.
Cover the pan loosely with aluminum foil and bake
until the custards are just set around the edges, about 30 minutes.
Transfer the ramekins to a wire rack and let them cool to room temperature.
Cover with plastic wrap and refrigerate for at least 4 hours or up to 3 days.
Just before serving, remove the little jewels from the refrigerator
and discard the saran wrap.
Set each on a sturdy, fire resistant surface and sprinkle 1-2 tbsp.granulated sugar evenly over the surface of each custard. Shake from side to side to spread sugar out evenly.
Using a kitchen torch according to the manufacturer's instructions,
move the flame continuously in small circles over the surface
until the sugar melts and lightly browns evenly,
OR, place dishes on a baking sheet and place on
the closest rack to your broiler and watch carefully
until they have reached an even golden color. Be patient.
Just when you think nothing is happening,
the sugar will begin to melt and things start happening very fast.
Remember, it is melted sugar - the equivalent to molten lava.
Handle with care. The melted sugar on top will remain wet looking,
however it quickly cools and hardens ever so wonderfully.