Sent by Randi
Editor: Readers, do any of you have experience with cooking your pumpkins after they've outlived their decorative purposes?
Related: Pumpkin for Breakfast, Lunch, or Dinner: 15 Scrumptious Pumpkin Recipes
(Image: KellyNelson/Shutterstock )
So here, for any last-minute dessert desires, is an adaptation of this no-bake crme brle, with pumpkin, spices, and a crackling top of burnt sugar.
A few words about this recipe. The beauty of this crme brle, as opposed to a more traditional version, which is baked in a water bath in the oven, is that it doesn't bake at all but instead is thickened with cornstarch and a lot of egg yolks. The final result stands up on its own as a very rich, very thick pudding that will hold up under that flamed topping without dissolving into a puddle.
In my mind, classic crme brle is utterly smooth, like the most silky and luscious custard you can imagine. This particular recipe, because of the addition of cornstarch and pumpkin puree, is a little rougher and more rustic. It's still thick and smooth, with all the creaminess you could want. But it has just a little more texture. (If you want a smoother mouthfeel, you can run the hot custard through a fine mesh strainer before refrigerating.)
I love how this tastes I don't sweeten the custard too much, so it balances the darkly caramelized sugar topping. That smoky, burnt note on top complements the rich, spicy pumpkin custard below. And best of all, you can make it ahead (it only takes 15 minutes to throw together) and leave in the fridge until you're ready for dessert. No oven required!
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups cream
8 large egg yolks
1 cup pumpkin puree
1 cup whole milk
7 tablespoons dark brown sugar
1 teaspoon pure vanilla extract
2 1/2 teaspoons pumpkin pie spice (OR 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground coriander, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves)
1/8 teaspoon fresh-ground black pepper
Fine sugar, for brleing
Mix the cornstarch and salt in a 1-quart mixing bowl. Slowly whisk in the cream, making sure there are no lumps. Whisk in the egg yolks. It is important that this mixture is as smooth as you can make it. (If you want to be really sure that the mixture is smooth, reach into the bowl and gently rub out any lumps between your fingers.)
Heat a 3-quart saucepan over medium heat and add the pumpkin with the spices. Fry them together, stirring it for about 1 minute or until fragrant or hot. Whisk in the milk with the brown sugar. Warm over medium heat until bubbles form around the edge and the entire surface of the mixture begins to quiver. Turn off the heat.
Slowly pour about half of the pumpkin and milk mixture into the cornstarch and egg yolk slurry. Whisk vigorously to combine. These should come together smoothly, with no lumps. If you see any lumps, add a little more milk and whisk them out.
Turn the heat back on to medium. Pour the mixture slowly back into the pan, while whisking, and bring to a simmer, whisking constantly. Whisk continuously and vigorously, working all the angles of the pot, and scraping the bottom. Bring the custard to a boil, with large bubbles that slowly pop up to the surface, which will take between 2 and 5 minutes. Boil, whisking constantly, for 2 minutes. (Your arm will probably start to ache this is normal!) After the pudding has simmered for 2 minutes, turn off the heat.
Whisk in the vanilla extract. Divide evenly among 8 ramekins, or spread in a pretty dish (it should hold at least 1 1/2 quarts). (If an extra-smooth texture is desired, pass the custard through a fine mesh strainer before spreading in the dishes.)
Do not cover the custards; you want to allow a thin, dry skin to form on top of the pudding. Refrigerate for at least 2 hours, or overnight.
When ready to brle the pudding, lightly sprinkle the surface of each pudding with an even layer of sugar. Shake the ramekins from side to side to even out the layer. Use a kitchen torch to caramelize the sugar. I like to add a second layer of sugar after the first one has hardened. This gives a better "snap" and a more definitive caramelized taste. Let the finished puddings sit at least 5 minutes before serving so the sugar layer can cool and harden.
Related: Tip: Getting A Good Caramelized Top On Crme Brle
(Image: Faith Durand)
Go figure. Pumpkin pie is best when it's, well, not made with pumpkin, according to Melissa Clark. She tested a bunch of pumpkin and squash varieties to determine which one would provide the freshest, sweetest flavor. And the winner is...
Melissa said that butternut squash 'pumpkin' pie was "deep and richly flavored, sweet, with relatively smooth flesh that is easy to pure." Additionally, it was "so very easy to work with" because the skin easily slips off with a peeler. The runner-up was acorn squash, which created a "honeyed, moist, not too fibrous, very nice" pie. But butternut was still the winner!
See the notes from all 9 of her squash tests below, and then tell us: will you be forgoing the canned pumpkin this year and trying out a new squash instead?
Read more: The Squash You Should Use in Pumpkin Pie at NYT's Diner's Journal
Related: Family Recipe: My Dad's Legendary Pumpkin Chiffon Pie
(Image: Faith Durand)
Read More:A Farm to Keg Beer: Captain Lawrence Brewery's Katchkie Harvest Ale at Food Curated
Related: Spooky Brews: 5 Spicy-Sweet Pumpkin Ales for Fall
(Images: Liza de Guia for Food Curated)
Kale Chips and Nut Mix - Fuss Free Cooking.
Pumpkin Biscuit Cinnamon Rolls - Sweet Miscellany.
Trimmed-down cheddar & chive duchess potatoes - Oh My Veggies.
Homemade Chicken Nuggets - The Galley Gourmet.
