Ok We have honed the TG day menu and now need a dessert>>>

M

marg

Well-known member
Since I have to work till 2:30 and won't be home till after 3:00 we have decided to make Cornish Hens. ( Cici just needs to have some kind of bird on T'Giving) have not settled on the sides as she is a Stove Top, Can-berry , Green Giant nibblets, and Potato Buds type of gal, and I am seeing a wild rice dish, a cranberry relish, and some sauteed baby squash along with a sweet potato concoction of some sort. However we will find some compromise on that.. I am thinking of making creme brulee for dessert since there will only be 3 of us maybe 4 if DJ's girlfriend does not travle to NC to be with him. So.. does anyone know if there is a way to make a pumpkin creme brulee?? sort of like having pie but being able to play with a torch at the same time and not having to worry about a crust.

TIA

marg

 
Marge, here are 3 different recipes from 3 good sources

Pumpkin Spice Brulee
1 servings


8 Egg yolks
1 c Pumpkin puree
1/4 ts Ground: cinnamon and ginger
1/8 ts Ground nutmeg
1/2 c Sugar; plus more to
; caramelize tops
2 c Heavy whipping cream
2 ts Rum or vanilla extract

Place 6 ramekins in pan of hot water that comes halfway up side of
ramekins. Preheat oven to 325 degrees. Blend egg yolks, pumpkin puree,
cinnamon, ginger, nutmeg and 1/2 cup sugar. Scald cream in heavy saucepan
(heat just until bubbles form at edges). Do not let cream boil, or custard
will curdle.

Slowly add about 1/2 cup hot cream to yolk-pumpkin mixture; stir, then
slowly add more cream. Add rum flavoring; stir. Strain. Add mixture to
ramekins. Bake 45 to 50 minutes, until center of custard sets but jiggles
slightly in the middle. Custard also can be baked in a 2-quart souffle
dish, then chilled and scooped into 6 mini pumpkins that have been scooped
out and dusted inside with sugar.

To prepare mini pumpkins: Cut off tops and clean out insides. Chill
overnight, then wipe out any accumulated water from insides. Pumpkins will
sweat, so don't put the custard in until the day you plan to serve.
Sprinkle sugar on top; caramelize with a hand-held torch. Makes 6 servings.

Houston Chronicle Food Section


Pumpkin Spice Creme Brulee
Source: Better Homes and Gardens
http://www.bhg.com

Ingredients:
2 cups whipping cream (no substitutes)
3 egg yolks, slightly beaten
2 eggs, slightly beaten
1/3 cup sugar
1/2 cup canned pumpkin
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/4 cup sugar

Preparation:
In a medium saucepan, heat whipping cream over medium heat just until bubbly. Remove from heat; set aside.

Meanwhile, in a medium bowl, combine egg yolks, eggs, the 1/3 cup sugar, pumpkin, cinnamon, ginger, and cloves. Beat with a wire whisk or rotary beater just until combined. Slowly whisk the hot whipping cream into the egg mixture.

Place six 3/4-cup souffle dishes or 6-ounce custard cups in a 13x9x 2-inch baking pan. Divide custard mixture evenly among the souffle dishes or cups.
Place baking pan on oven rack. Pour enough boiling water into the baking pan to reach halfway up the sides of the souffle dishes.

Bake in a 350 degree F oven for 30 minutes or until centers appear set when carefully shaken. Carefully remove pan from oven. Remove dishes from water; cool on a wire rack. Cover and chill in the refrigerator for at least 1 hour or up to 8 hours.

Before serving, let custards stand at room temperature for 20 minutes. Meanwhile, in an 8-inch heavy skillet heat the 1/4 cup sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low; cook 3 to 5 minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon.

Quickly drizzle caramelized sugar over the custards.
(If sugar starts to harden in the skillet, return to heat, stirring until melted.) Serve custards immediately.
Makes 6 servings.
Bistro Pumpkin Creme Brulee
Recipe by Caprial Pence, Caprials Cafe.
Serves: 6

3/4 cup canned pumpkin
2 1/4 cup whipping cream
1 vanilla bean, split in half
7 egg yolks
1 cup granulated sugar -- divided
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 tablespoon chopped crystallized ginger

In a heavy saucepan over medium temperature, heat the pumpkin puree, cream and vanilla bean halves to a boil and set aside. Place the egg yolks and 1/2 cup of the sugar in a medium stainless steel bowl (or the top of a double boiler) and place the bowl over a pot of barely simmering water. Whisk constantly until the mixture forms a ribbon when you lift the whisk, about 6 or 8 minutes. Be careful not to scramble the egg mixture.

Slowly whisk in hot pumpkin mixture to the egg mixture and stirring frequently, cook over medium heat until the mixture has the consistency of softly whipped cream, 40 to 50 minutes. Add the cinnamon, nutmeg, allspice and ginger and mix well.

Pour into 6 custard cups and refrigerate for 3 hours or overnight.

When ready to serve, sprinkle each custard with 4 teaspoons sugar and place under a preheated broiler for 2 or 3 minutes or until sugar is browned. Serve immediately.

 
Here's a REC: Pumpkin Flan...

Pumpkin Flan

Recipe By :Martha Stewart
Serving Size : 6

2 cups sugar -- divided
2 1/4 cups milk
1 1/2 cups pumpkin puree -- (12 ounces)
2 teaspoons fresh ginger -- peeled and grated (one 1 1/2-inch knob)
1/4 teaspoon nutmeg -- grated
1/2 teaspoon ground cinnamon
3/4 teaspoon salt
5 large eggs
2 large egg yolks
2 teaspoons vanilla extract
1 cup whipped cream

Cinnamon sticks -- for garnish

1. Set out six 5-inch-wide, 6-ounce ceramic pie dishes. Fill a large bowl three-quarters-full with cold water, and place it near the stove. (This cold-water bath will be used to stop the caramel from cooking.) Combine 1 1/4 cups sugar and 1/2 cup cool water in a small, heavy-bottomed saucepan over medium-high heat. Cook, stirring, until the sugar dissolves. Boil, brushing the sides occasionally with a wet pastry brush, until syrup turns deep amber (330 to 350 degrees on a candy thermometer). Don't stir the sugar once it's boiling; this only encourages recrystallization, which occurs when the sugar does not dissolve evenly. Quickly dunk bottom of pan in cold water, then remove from bowl.

2. Quickly divide caramel among pie dishes; swirl to coat the bottoms. Set dishes aside to cool, about 15 minutes. (This can be done several hours ahead of time; the dishes can be left at room temperature.)

3. Heat oven to 325 degrees. Pour milk into saucepan over high heat. Bring just to a boil; set aside. In a bowl, combine pumpkin puree, remaining 3/4 cup sugar, ginger, spices, salt, eggs, and egg yolks. Mix in vanilla and milk; pass through fine sieve, discarding solids. Divide mixture between the dishes. Transfer to a rimmed baking sheet large enough to hold them.

4. Place baking sheet on center rack of oven; loosely drape a piece of foil over top of baking sheet (do not crimp or seal edges). Lift a corner of the foil and pour very hot water into sheet pan to reach 1/2 inch up the sides of the pie dishes. Bake 60 to 65 minutes, or until center of flan is nearly set; a thin-bladed knife inserted into center should come out clean. Remove the dishes from the water bath, dry underside and let slightly cool on wire rack. Refrigerate to set, several hours or overnight. (Let the water bath cool completely before removing it from the oven.)

5. To unmold flan, run a knife carefully around edges, without cutting into flan. Place plate over top of pie pan and invert. Flan should fall with caramel sauce surrounding the flan. Serve with whipped cream. Garnish with cinnamon sticks.

 
as a compromise on the sides, why not Claire’s Grammy’s Yammies.

Claire’s Grammy’s Yammies

Figure one yam per person. Bake them. Be sure to line the pan with foil, or you're never gonna get the sugar offa the pan. 350
for about an hour. Peel off the skin and toss them the bowl of your mixer. Add butter to taste, nutmeg to taste or allspice for the adventurous, 2 tbs cream per yam, and some maple sugar. I say some, 'cause my Grammy - who gave me this recipe - likes 'em WAY too sweet. If you don't have or can't find maple sugar, you can use a little real maple syrup. Then whip the dickens out of 'em till they are light and fluffy. A nice alternative. I like mine with salt and pepper too. They don't come out the same if you boil the yams, but you could try it if you want. They're more creamy if they are baked.

 
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