This recipe adds a fall twist to the beloved french desert. Not only is this a delicious desert, but using the pumpkin as a serving dish makes for a beautiful fall presentation.

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Pumpkin Crème Brûlée with Cranberry Simple Syrup

Course

Dessert

Servings

Ingredients

Pumpkin Crème Brûlée

• 3 cups Heavy Cream
• 1 1/2 cups Milk
• 1 dash Ground Cinnamon
• 1 pinch Ground Ginger
• 1 pinch Nutmeg
• 1 smidgen Ground Cloves
• 12 Egg Yokes
• 1 cup Sugar
• 6 oz Pumpkin Purée

Cranberry Simple Syrup

• 8 cups Fresh Cranberries
• 1 bottle Late Harvest Muscat Wine
• 1/2 cup Water
• 1 1/2 cup Sugar
• 1 pinch Salt

Course Dessert Servings Ingredients Pumpkin Crème Brûlée 3 cups Heavy Cream 1 1/2 cups Milk 1 dash Ground Cinnamon 1 pinch Ground Ginger 1 pinch Nutmeg 1 smidgen Ground Cloves 12 Egg Yokes 1 cup Sugar 6 oz Pumpkin Purée Cranberry Simple Syrup 8 cups Fresh Cranberries 1 bottle Late Harvest Muscat Wine 1/2 cup Water 1 1/2 cup Sugar 1 pinch Salt

Instructions

Cranberry Simple Syrup

1. In medium saucepan combine cranberries, Muscat Wine, water, sugar and salt. Bring to a boil, then turn down to medium-low and simmer 6-7 minutes.
2. Remove from heat and strain. Allow to cool, place in glass bottle until ready to use.

Pumpkin Crème Brûlée

1. In a medium saucepan over medium-high heat, add cream, milk and sugar. When mixture is warm, add the pumpkin and spices and whisk until blended. Cook just until cream starts to boil.
2. Place the egg yolks in a large stainless steel bowl, break yolks, slowly add the warm pumpkin mixture to the eggs a little at a time while whisking. Strain and set aside.
3. Now fill each ramekin with a tablespoon of cranberry simple syrup then slowly pour pumpkin mixture into ramekins.

   
4. Place the ramekins in a large baking pan. Pour enough hot water into the pan to come half way up the sides of the ramekins.
5. Bake until firm in the center, check after 25 minutes, but may need to be in oven for 35 minutes.
6. Remove the ramekins from the water bath and let cool. Place in cooler for 2 hours.
7. Dust with sugar and caramelize with a propane torch.

   

Recipe Notes

In addition to being used in this recipe, the Cranberry Simple Syrup can be used to make a delicious Vodka Cranberry Cocktail. Mix 1 part cranberry syrup to 2 parts vodka, and serve over ice.

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There is nothing like a good breakfast to warm up a brisk fall day. These pumpkin pancakes will be a big hit for those autumn breakfasts.

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Pumpkin Pancakes

My Pumpkin Pancakes are perfect for brisk fall morning breakfasts.

Course

Breakfast

Servings

Ingredients

• 2 1/4 cups Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 4 tablespoons Sugar
• 1 Pinch Salt
• 2 Eggs
• 1 teaspoon Vanilla Extract
• 2 tablespoons Vegetable Oil
• 1 1/2 cups Milk
• 3/4 cups Pumpkin Purée
• 1/2 teaspoon Pumpkin Spice

Course Breakfast Servings Ingredients 2 1/4 cups Flour 2 teaspoons Baking Powder 1 teaspoon Baking Soda 4 tablespoons Sugar 1 Pinch Salt 2 Eggs 1 teaspoon Vanilla Extract 2 tablespoons Vegetable Oil 1 1/2 cups Milk 3/4 cups Pumpkin Purée 1/2 teaspoon Pumpkin Spice

Instructions

1. In a medium size mixing bowl, add all the dry ingredients and mix: flour, baking powder, baking soda, sugar and salt.

   
2. In a separate bowl add all the wet ingredients and mix well: eggs, milk, pumpkin purée, pumpkin spice, oil, vanilla extract.
3. Slowly pour and mix the wet ingredients in the dry ingredients just until incorporated. Don't over mix batter.
4. In a non-stick pan over medium heat, lightly spray with pan coating and scoop out 1/4 cup of batter.
5. Cook until bubbles stop forming and popping. Turn over with a spatula and cook couple minutes.
6. I keep the pancakes on a cookie sheet in a 200'F oven until they are all cooked off. Top with butter and maple syrup. Or maybe just a few shakes of powder sugar.

   

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