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.
This recipe comes from Better Homes & Garden.
- 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
- Preheat the oven to 350 degrees F.
- In a small saucepan, heat whipping cream over medium heat until bubbly.
- Remove from heat; set aside
- Meanwhile, in a medium bowl, combine egg yolks, eggs, 1/2 Cup of Sugar, pumpkin, salt, cinnamon, ginger, and cloves.
- Beat with a whisk or rotary beater just until combined.
- Slowly whisk the hot whipping cream into the egg mixture.
- Use a small serrated knife to cut off the top 1/2-inch of the baby pumpkins.
- Discard the tops, use the spoon to scoop out the seeds.
- Place the pumpkin in a roasting pan.
- Divide custard mixture evenly among the pumpkins.
- Place roasting pan on oven rack.
- Pour enough boiling water into the the roasting pan to reach halfway up the sides of the pumpkins.
- Bake 30-40 mins or until the 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.
- Before serving, let custards stand at room temp for about 20 mins.
- 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.
- 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.
- Quickly drizzle sugar over the custards. (If sugar starts to harden in skillet, return to heat, stirring until melted.)
- Serve immediately.
- ***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