Chocolate Pumpkin Creme Brulee

I put the garden to bed today. The dried vines and stalks have been pulled up (they’re in a rather messy pile on the balcony, just now), the lids have been sealed, and the bins have been rotated – next year, the beans and squash will have a really good view, and the tomatoes will be tucked between the two patio doors (not sure what’s going in the third one).

 

I have (from the grocery store) fennel, beets, cabbage, Yukon gold potatoes, baby red potatoes (that I feel I should just plant, honestly), red onions, garlic, leeks, and ¼ of a butternut squash, all sitting in my crisper.

 

Tonight, I’m doing a London Broil[1] and serving it with the butternut squash, some sort of potato-related item (probably pre-fab gnocchi[2]), and maybe the last of the spinach. I’m also going to (try and) do a pumpkin crème brulee, possibly with a little bit of chocolate in it (recipe below).

 

It’s… weird. I’ll take it, but it’s weird: It’s about 15C outside today, which is absurdly warm for mid-November. I’m not complaining – as one who walks to work, it’s nice to be doing it without shivering – but it worries me. There should be skins of ice on the morning puddles by now. :-\

 

*~*~*~*~*

 

Chocolate Pumpkin Crème Brulee

Combine in a sauce pan, and heat on VERY low heat until chocolate is melted:
1 tbsp butter
½ C semi-sweet chocolate chips
1 C thick pumpkin puree

While the chocolate is melting, take a small bowl and blend together:
2 C half-and-half cream
4 eggs
½ C brown sugar
1 tsp vanilla extract
Pinch salt

Transfer the custard mixture to a second sauce pan and heat, on low, stirring gently until the mixture thickens and coast the back of a spoon well.

As the mixture begins to thicken, slowly add the chocolate mixture to it, stirring until mixture is thick and well-combined.

Pour the mixture into buttered ramekins (or some other oven-proof glass dish(es), whatever).

Turn the oven on to 300F.

Set the dish(es) of custard in an oven-proof pan of water (so that the water goes up at least one inch – this helps everything cook evenly and – iirc – contributes a bit to the velvety text, if you were wondering).

Bake for about one hour (maybe a little bit less – keep an eye on it).

After removing from the oven, sprinkle custards carefully with brown sugar.

Break out the crème brulee torch[3] and caramelize the sugar.

Chill for a few minutes in the fridge to let the caramelized sugar harden up.

Serve and enjoy.

*~*~*~*~*

TTFN,
Meliad the Birch Maiden

[1] Essentially, it’s a jelly-roll made of meat. You pound out a steak, spread it thickly with ground, seasoned meat-of-your-choice (typically it’s pork, but it could be lamb or something, too), and roll it up on itself. The you broil it. Delicious! 😀

[2] Potato-based things that are somewhere between pasta and dumplings.

[3] If you don’t have one of these, you will need to speed-chill the custard dish(es), then pack them in ice and put the sugared-cups under the broiler (at, like, 500F) for a couple of minutes.

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