Chef Joby Dick from The Bistro Village Green at the Village at Morrison's Cove returns to the kitchen to make a delicious French dessert with Autumn flair! Pumpkin Creme Brulee.
You can enjoy this dessert at The Bistro on this weekend's dessert menu. Or, you can make it at home. (see recipe below)
Pumpkin Creme Brulee
Ingredients:
1 c heavy cream - heated in a sauce pan until warmed and edges bubble
c maple syrup
6 large egg yolks
Whisk yolks and syrup together, slowly add the warm cream and return to the sauce pan.
c canned pumpkin
t cinnamon
t vanilla
1/8 t ginger
Add all 4 ingreds to the sauce pan with the yolk and cream mixture. Blend well and divide into 4 custard ramikens. Place the filled custard cups in a shallow bake pan and fill pan with 1 inch of warm water. Place in a 325* oven for 25 - 30 min, until set - it won't jiggle when gently shaken. Chill 4 + hours.
2 t white sugar
2t brown sugar
c pecans
Mix sugars together and sprinkle evenly over the custards, scatter pecans evenly over the sugar. Caramelize sugar under a broiler or using a kitchen torch.
