finally, a foodie Friday post that's actually on time!
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| pumpkin, eggs and sugar |
Pumpkin pie seems like something you would serve at thanksgiving but its really delicious anytime.
One of my favorite things about pumpkin pie is its custardiness (i couldn't think of another word) , its so much richer and creamier than apple and other pies so I made it extra rich by turning it into a creme brulee.It was really good......maybe even better than pumpkin pie??!.......especially with the caramelized crust :)
the recipe
ingredients:
11\4 cups pumpkin
1\4 tsp. pumpkin pie spice
1\8 tsp. cinnamon
1 1/2 cups whipping cream
9 large egg yolks
1/2 cup plus 6 teaspoons sugar
directions:
Preheat oven to 325°F. Place cream in heavy medium saucepan.Add pumpkin pie spice and cinnamon. Bring to simmer over medium heat. Whisk yolks and 1/2 cup sugar in medium metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water).Add pumpkin and whisk vigorously until yolk mixture is pale yellow and hot to touch, about 3 minutes. Gradually whisk in hot cream mixture.
Divide cream mixture among six 3/4-cup soufflé dishes or custard cups. Arrange dishes in 13x9x2-inch baking pan. Pour enough hot water into pan to come halfway up sides of dishes. Bake custards until almost set in center and light golden on top, about 35 minutes. Remove custards from water; refrigerate overnight.
Preheat broiler. Sprinkle 1 teaspoon sugar atop each custard. Place dishes on small baking sheet.Torch custards, if you do not own a torch do the following. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes. Refrigerate custards until topping hardens, at least 30 minutes and up to 3 hours.
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| eggs, the key ingredient |
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| whisking the eggs and sugar |
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| before they go in the oven |
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| I love their peachy color! |
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