I have been asked what my favorite food is, and I always answer with one item: EGG. Yes. The incredible edible egg. Eggs do everything. You can scramble, poach, whip, bake....do everything with eggs! They amaze me :] One of my favorite egg based dish is custard. A custard is ANYTHING that is thickened with eggs. Not only that, but there are 3 different custard categories: Stirred, Boiled, and Baked.
A STIRRED CUSTARD means that you cook the custard on the stove, and cook it, but do NOT bring it to a final boil. [example: creme anglaise/vanilla sauce/ice cream base]
A BOILED CUSTARD is exactly that....boiled on the stove [example: pastry cream/pudding]
A BAKED CUSTARD, again, is just what it says...put it in the oven! [example: creme brulee, creme caramel, cheesecake, quiche[yes! custards can be savory too!]
I ended up having a few mini pumpkins left over from Halloween that we never used or carved. I considered making soup and serving it in these after hollowing them out, but then I got a Creme brûlée craving and voila!!! These have probably been my greatest success so far! If you have never made Creme brûlée before- don't worry! It's actually one of the easiest desserts!!!!! :) so simple that all you need is a basic base recipe and you can add any flavorings to it and make it your own unique dessert. I LOVE how these came out - baking the creme brulee in the pumpkin also bakes the pumpkin itself, so when you scoop your spoon down into the custard, you bring up fresh baked pumpkin flesh as well!! Its pretty amazing!
First- slice around the brim of the pumpkin so that you have a wide enough surface, then scoop out all of the seeds and any stringy pulp left in. Once that's done, you're ready to make...
Sugar: 2.25 oz
Egg yolks: 3ea
Ginger: 1/4 tsp
Cinnamon: 1/4 tsp
Cloves: 1/4 tsp
1. Boil cream with 1/2 sugar and all spices. Turn off heat.
2. Whisk together yolks and 1/2 sugar.
3 "temper" hot liquid into yolks (pour in a steady stream while whisking constantly)
4. Fill your pumpkins about 1/2 inch from the top. Bake on a sheet tray at 325 F for 30 minutes (until the edges are set as jiggle like jello!)
You can let these cool for about 15 minutes and then sprinkle the tops with sugar and torch them (or stick them under the broiler), just be careful not to burn the brim of the pumpkin!
A STIRRED CUSTARD means that you cook the custard on the stove, and cook it, but do NOT bring it to a final boil. [example: creme anglaise/vanilla sauce/ice cream base]
A BOILED CUSTARD is exactly that....boiled on the stove [example: pastry cream/pudding]
A BAKED CUSTARD, again, is just what it says...put it in the oven! [example: creme brulee, creme caramel, cheesecake, quiche[yes! custards can be savory too!]
I ended up having a few mini pumpkins left over from Halloween that we never used or carved. I considered making soup and serving it in these after hollowing them out, but then I got a Creme brûlée craving and voila!!! These have probably been my greatest success so far! If you have never made Creme brûlée before- don't worry! It's actually one of the easiest desserts!!!!! :) so simple that all you need is a basic base recipe and you can add any flavorings to it and make it your own unique dessert. I LOVE how these came out - baking the creme brulee in the pumpkin also bakes the pumpkin itself, so when you scoop your spoon down into the custard, you bring up fresh baked pumpkin flesh as well!! Its pretty amazing!
First- slice around the brim of the pumpkin so that you have a wide enough surface, then scoop out all of the seeds and any stringy pulp left in. Once that's done, you're ready to make...
SPICED PUMPKIN CREME BRÛLÉE
Heavy cream: 10 ozSugar: 2.25 oz
Egg yolks: 3ea
Ginger: 1/4 tsp
Cinnamon: 1/4 tsp
Cloves: 1/4 tsp
1. Boil cream with 1/2 sugar and all spices. Turn off heat.
2. Whisk together yolks and 1/2 sugar.
3 "temper" hot liquid into yolks (pour in a steady stream while whisking constantly)
4. Fill your pumpkins about 1/2 inch from the top. Bake on a sheet tray at 325 F for 30 minutes (until the edges are set as jiggle like jello!)
You can let these cool for about 15 minutes and then sprinkle the tops with sugar and torch them (or stick them under the broiler), just be careful not to burn the brim of the pumpkin!
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| Cut the lid off the pumpkin |
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| Hollow 'em out! |
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| Boil cream, 1/2 sugar, and all spices! |
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| whisk together egg yolks and 1/2 sugar |
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| "temper" the yolks by streaming in the HOT cream and whisking!! |
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| The custard is ready to bake! |
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| After my roommates found out I baked... :] |
You are something else Casey! This is the cutest thing I have ever seen! I can not wait for your cook book!
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