Up first, the TWD recipe of the week for Creme Brulee. Check out Mevrouw Cupcake for the deets. This IS my favorite dessert. We LOVED it, of course. There is something strange about making this at home when I am used to a white linen table cloth and servers to bring it to me. I followed the recipe but added 3 Tbps of pumpkin pie filling to warm it up and add a little "fall flavor".
I don't own a TORCH to caramelize the sugar - I considered using my Hubby's welder but alas, I'm not sure how good our fire insurance REALLY is and was not in the mood to "test it". I put them under the broiler and it worked perfect.....ignore the not-so-perfect pictures...
Really, delicious. I topped them off with fresh cream and blackberries. OH MY, just YUM.
The 2nd recipe came from the question "what to do with the left over ingredients?" Well, OF COURSE- I took the same recipe and made Pumpkin Creme Brulee ICE CREAM. Here is my adapted recipe
1 1/4 c heavy cream
1 1/4 c whole milk
1/2 cup sugar
1/2 c pumpkin pie filling
1 tsp vanilla extract
Boil the pumpkin, cream and milk. Whisk sugar, eggs, and vanilla. Temper the egg mixture then whisk all together. Cool for 5 hours. Add to ice cream maker per instructions. I add 1/3 c toasted walnuts and 1/3 c toasted pecans. DEVOUR IT LIKE THERE IS NO TOMORROW.
No pictures, just imagine the most perfect throw back to summer, yet perfect for fall ice cream. We WILL be having this for the finish on Thanksgiving since neither of us like Pumpkin Pie. I hope it's a long tradition.
Finally, Dorie's recipe for a fabulous quick bread. Bacon Cheddar Quick Bread with dried pears. Try this. It's warm, inviting and so, so easy. It was best the day of still warmed. I think this is something to hit the holiday tables as well. The recipe and article is from the October Bon Appetit.