Congratulations to Christine Duncan for being the first entry with an all correct answer to chowtimes' first (and hopefully not last) contest. Christine wins a pair of Winter Special New…
Lorna had requested a creme brulee making demo in the Gilmore Park Church community kitchen quite sometime ago. I can’t think of anyone who does not like creme brulee even though it is not exactly the most healthiest dessert around. Karen remembered Lorna’s wish in this week’s cooking meet. So, Karen made not the normal type of creme brulee but two: a Bistro Pumpkin Creme Brulee and a Low Fat Creme Brulee (yippee!).
The Bistro Pumpkin Creme Brulee is made on the stove top. However, this creme brulee does not have a silky smooth custard as traditional creme brulee but it’s quite grainy instead. It’s more like a pumpkin pie filling. Try it for a change particularly around Halloween. It’s a change from the normal creme brulee.
- 3/4 cup canned pumpkin or cooked mash sweet potatoes
- 2 1/4 cups whipping cream
- 1 vanilla bean, split in half or 1 teaspoon vanilla extract
- 7 egg yolks
- 1 cup granulated sugar, divided
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 tablespoon finely chopped crystallized ginger
Click on the link below for the instructions.