The Magician’s Nephew Tea Party/Book Club: Mini Pumpkin Crème Brûlée

So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). I also need to catch up on these recipes. Week three we had Organic India Tulsi Masala Chai Tea, Parmesan and Chive Scones, Cucumber Aioli Canapés, Ham, Cheddar, and Apple Tea Sandwiches, Cranberry, Brie, and Rosemary Bites, and Mini Pumpkin Crème Brûlée.

I couldn’t share the recipes in October as I was in the middle of Horrorfest IX, so I am catching up and of course next is the dessert.

Let’s spill the tea.

This recipe comes from Better Homes & Garden.

Ingredients:

• 2 Cups Whipping Cream
• 3 Egg Yolks, Lightly Beaten
• 2 Eggs, Lightly Beaten
• 1/2 Cup of Sugar
• 1/2 Cup of Canned Pumpkin
• 1 Teaspoon of Ground Cinnamon
• 1 Teaspoon of Ground Ginger
• 1/4 Teaspoon of Salt
• 1/4 Teaspoon of Ground Cloves
• 10 Baby Pumpkins
• 1/4 Cup of Sugar

Directions:

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

 

I’m not a Crème Brûlée type person, but everyone loved it!

For more from The Magician’s Nephew Tea Party/Book Club, go to Cranberry, Brie, and Rosemary Bites

For more recipes, go to Ham, Cheddar, and Apple Tea Sandwiches

For more desserts, go to Lemon Gingerbread Cake

For more tea posts, go to How the Queen Found the Perfect Cup of Tea

For more pumpkin recipes, go to Harvest Pumpkin Scones

The Magician’s Nephew Tea Party/Book Club: Cranberry, Brie, and Rosemary Bites

So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). I also need to catch up on these recipes. Week three we had Organic India Tulsi Masala Chai Tea, Parmesan and Chive Scones, Cucumber Aioli Canapés, Ham, Cheddar, and Apple Tea Sandwiches, Cranberry, Brie, and Rosemary Bites, and Mini Pumpkin Creme Brulee.

I couldn’t share the recipes in October as I was in the middle of Horrorfest IX, so I am catching up and of course next is the side.

And food to go with.

 

This recipe comes from Cheese Curd in Paradise.

Ingredients:

• 1 Sheet Frozen Puff Pastry, thawed
• 3/4 Cup of Cranberry Sauce
• 8 oz Brie Cheese
• 1-2 Sprigs of Fresh Rosemary

Directions:

1. Preheat oven to 375 degrees F.
2. Using a knife or pizza cutter cut the dough into 12 equal pieces.
3. Place each piece in a cup of a 12-cup muffin tin. You want each of the four sides to slightly poke over the top of the cup.
4. Cut the brie into 1-inch pieces, place a piece into each cup.
5. Evenly distribute the cranberry sauce in the cups over the brie. You will use about 1-1.5 tsp per cup.
6. Pull the rosemary apart so each cup is topped with a small sprig.
7. Bake for 15 mins.
8. The puff pastry should be golden brown. Remove from the oven and allow the cups to sit for a few mins to slightly cool.
9. Use a small butter knife to carefully release the bites from the baking pan.
10. Serve and enjoy!

So I DO not like brie cheese at all. I didn’t care for these, but everyone else loved them. If you are a brie cheese fan, you’ll love this.

For more from The Magician’s Nephew Tea Party/Book Club, go to Ham, Cheddar, and Apple Tea Sandwiches

For more recipes, go to Cucumber Aioli Canapés

For more tea posts, go to How to Clean Your Tea Infusers