{What's Cooking?} Pumpkin Spice Creme Brulee

I just couldn't hold out any longer. I started bringing out some of my fall decorations yesterday and I am now officially in "fall mode". Love it! There are so many wonderful things that I associate with the fall season: cooler weather, colorful leaves, watching football as a family (okay, I really have no interest in watching football, but I love cuddling with my family while they watch and making fun snacks for everyone to enjoy), and the smell and taste of anything pumpkin. Pumpkin just takes me to that comfy, cozy feeling that I associate with fall. The sight, the smell, the taste...even the thought of anything pumpkin. So, while on a quest today to find a new pumpkin recipe to help kick off this wonderful season, I came across this recipe from Better Homes and Gardens for Pumpkin Spice Creme Brulee. The recipe itself sounds great, but the presentation of the dessert is what got my attention. I love the idea of serving dessert in miniature pumpkins!

Image: Better Homes and Gardens

Wouldn't these dessert filled mini pumpkins be perfect on your Thanksgiving table. They are definitely going on my "possibilities list" for this year.

Pumpkin Spice Creme Brulee

Ingredients:

• 2 cups whipping cream (no substitutes)
• 3 egg yolks, lightly beaten
• 2 eggs, lightly beaten
• 1/2 cup sugar
• 1/2 cup canned pumpkin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves
• 10 baby pumpkins
• 1/4 cup sugar

Directions:

1. Preheat oven to 350 degrees F. In a small saucepan, heat whipping cream over medium heat just until bubbly. Remove from heat; set aside.
2. Meanwhile, in a medium bowl, combine egg yolks, eggs, the 1/2 cup sugar, pumpkin, cinnamon, ginger, salt, and cloves. Beat with a whisk or rotary beater just until combined. Slowly whisk the hot whipping cream into the egg mixture.
3. Use a small serrated knife to cut off the top 1/2-inch of the baby pumpkins. Discard the tops. Use a spoon to scoop out the seeds.
4. Place the pumpkins in a roasting pan. Divide custard mixture evenly among the pumpkins. Place roasting pan on oven rack. Pour enough boiling water into the roasting pan to reach halfway up the sides of the pumpkins.
5. Bake for 30 to 40 minutes or until centers appear nearly set when gently shaken. Carefully remove pan from oven. Remove pumpkins from water; cool on a wire rack. Cover and chill for at least 1 hour or up to 8 hours.
6. Before serving, let custards stand at room temperature for 20 minutes. **Meanwhile, for caramelized sugar: in a heavy 8-inch skillet, heat the 1/4 cup sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low; cook 3 to 5 minutes more or until all of the sugar is melted and golden brown, stirring as needed with a wooden spoon.
7. Quickly drizzle caramelized sugar over the custards. (If sugar starts to harden in the skillet, return to heat, stirring until melted.) Serve immediately. Makes 10 filled pumpkins or 6 custard cups.
* Instead of the pumpkins, you can use six 3/4-cup souffle dishes or 6-ounce custard cups. Place the souffle dishes or custard cups in a 13x9x2-inch baking pan.
**Culinary Torch Method: Instead of caramelizing the sugar in the skillet as directed in steps 6 and 7, sprinkle sugar evenly over custards. Use a culinary torch to caramelize the sugar.