sweets

Pumpkin Creme Brulee

Yes hello and welcome, I know I bring you another pumpkin recipe this week, but this one is a real showstopper so you won’t be mad for long. I’ll start with a question: what’s better that a creme brûlée? The answer? A PUMPKIN creme brûlée!! There is nothing quite as satisfying as taking your spoon and cracking that top shell before digging in to one of these, but the combination of pumpkin, cinnamon, and caramel waiting for you inside is a close second. I have adapted today’s recipe from this one here, changing around some proportions and things to make eight bigger pots, because who wouldn’t want more?


Creme Brûlée may sound daunting, but it’s actually one of the easiest things to make, the hardest part honestly being separating 12 eggs for the custard. I know, it feels like such a waste of egg whites, but save them for macarons like these or these how about?? You’ll be glad you did. But anyway, I promise you’ll be surprised how well these turn out, and how easily you’ll be able to trick people into thinking you’re a master of french desserts or something.

Before we get started as always, here are 5 things for you to be happy about at this very moment:

ONE. The fact that otters hold hands when they sleep so they don’t float away from each other.
TWO. A hearty stew on a cold night, complete with buttered noodles.
THREE. Finally thinking of a really great Halloween costume.
FOUR. Buying Halloween candy but ending up eating it yourself.
FIVE. Pumpkin beer with the cinnamon sugar on the rim.

Let’s go!!

Makes: 8 (9oz.) creme brûlées (4 oz. pots will yield about double)
Prep Time: 20 minutes
Bake Time: 40-45 minutes
Inactive Time: 2 hours

Ingredients

12 egg yolks
3 cups heavy cream
9 tablespoons brown sugar (a little over ½ cup)
½ tsp kosher salt
3 tsp vanilla bean paste (or extract)
1½ tsp cinnamon
¾ tsp ground ginger
¾ tsp ground allspice
1 cup pumpkin puree
White sugar, for brûléeing

Steps

ONE. Preheat your oven to 300ºF. Since my ramekins are large, I used a 9×13″ baking dish plus another 8×8″ baking dish to fit all 8 pots, but whatever you can fit is fine, as long as the dish is deep enough that the top of the ramekin is about flush with the top of the baking dish. Line your dishes with a folded dish towel and place the ramekins inside. They can be touching, but just make sure they all fit straight, otherwise some custards will bake up lopsided.

TWO. Add all your egg yolks to a large mixing bowl and set aside. In a heavy bottomed saucepan, heat the heavy cream, brown sugar, and salt until just simmering. Remove from the heat and add in your spices and vanilla, then allow to steep for 5-10 minutes.

THREE. Whisking constantly, add a little of the warm cream to your egg yolks to temper them (this will prevent the heat of the cream from cooking the eggs). After this is done, continue to add the cream in a slow drizzle until it has all been added to the yolks and everything is combined.

FOUR. Whisk in the pumpkin puree until smooth, then pour the whole mixture into a large measuring cup or something with a spout to easily pour. Evenly pour the custard into each pot, making sure to leave some room on the top.

FIVE. Place the dishes side by side in the oven and, while they’re on the racks, create a bain-marie by pouring boiling water into the large baking dishes so that they’re filled 2/3 of the way up the side of the ramekins, avoiding spilling any water into the custards themselves. This makes sure the custards steam and cook properly, and putting them in the oven before you do this means you don’t have to carry a heavy dish filled with hot water across your kitchen!

SIX. Bake the custards for 40-45 minutes, until set but still slightly jiggly. Cool the ramekins in the fridge for at least 2 hours before brûléeing.

SEVEN. To brûlée, sprinkle about a teaspoon of white sugar onto the top of each custard and gently shake so that the entire top is evenly covered. Using a kitchen torch, heat the sugar so that it caramelizes and spreads, until the top is one unified sheet of solid, caramel colored sugar. If you don’t have a kitchen torch, you can use the broiler in your oven, but watch very carefully because it can go from toasted to burnt very quickly.

ENJOY!! xoxoxoxD

sweets

Classic Apple Pie

Welcome to another week! Today’s recipe holds a very special place in my heart, it’s my family’s apple pie! As you can probably gather from many of my previous posts (see here, here, HERE, and here lmao), I LOVE pie, but no pie will ever compare to this one. I have such strong memories of eating this pie at every Thanksgiving and Christmas, and words can’t even describe how comforting it is to have a house smelling like apples and cinnamon while this is baking.

Some notes about this recipe: it comes from my Great Aunt Anna, who I don’t remember meeting (I was a wee baby), but I trust her with my life because I will never use another apple pie recipe. This pie uses equal parts Macintosh and Granny Smith apples, a perfect combination of sweet and tart. Also, I don’t know where you all stand on the soft apple vs. hard apple debate, but these apples will bake soft which, in my opinion, is the best way. Hard apples in pie make me feel like the pie isn’t finished baking, right?

When it comes to apple pie, I think the simpler the better, which is why the filling of this pie has 5 ingredients, including the apples. Because apples are high in pectin, a natural thickener, you only need a tablespoon of flour to keep the filling together, this pie practically makes itself!

Before we start, I haven’t forgotten our 5 things to be happy about today, so let’s see:

ONE. Learning how to knit.
TWO. Houses that go above and beyond with their Halloween decorations.
THREE. Adding pumpkin into everything: like coffee, cakes, and pasta.
FOUR. Finally getting to break out your fall sweaters
FIVE. Fuzzy socks.

Okay let’s go!!

Makes: 1 9-inch pie (serves 8-10)
Prep Time: 30 minutes
Bake Time: 1 hour

Pie Crust Ingredients

3 cups all purpose flour
1 tbs sugar
1 tsp salt
12 tbs (1½ sticks) unsalted butter, very cold
1/3 cup very cold vegetable shortening
½ cup ice water

Filling Ingredients

8 apples, 4 Macintosh + 4 Granny Smith, peeled and diced
Juice of 1 lemon
½ cup white sugar
½ tsp cinnamon
1 tbs flour
2 tbs butter, cut into pieces, to top the filling before the top crust

Steps

ONE. Preheat your oven to 400ºF. To make the pie crust, combine flour, sugar, and salt in a food processor and pulse 2-3 times to make sure everything is evenly mixed. Add in the butter and shortening in uniform cubes so that they get dispersed throughout the dough. Pulse the food processor 10 times, or until the butter is the size of peas.

TWO. With the processor on low, continuously drizzle in the ice cold water, and run until a single ball of dough forms. Wrap in plastic wrap and chill in the fridge for at least 1 hour. *You can also do this without a food processor and just work the butter and shortening into the flour by hand, but this way is faster and I find it yields a crisper crust.*

THREE. To roll out your crusts, divide the dough in half. On a floured surface, roll out the first half (your bottom crust) so that it is at least 2 inches larger that your pie plate. Fold the dough in half carefully, then in half again (this makes it much easier to transfer to the pie plate without ripping or tearing), then unfold into the plate. Roll out your top crust now as well, so that it’s ready when the filling is. If need be, put the rolled out crusts back in the fridge while you chop apples to keep everything cold.

FOUR. In a large bowl, toss the diced apples with the lemon juice, sugar, cinnamon, and flour until evenly mixed. Transfer this filling immediately to your pie plate with the bottom crust in it, if it sits too long with the sugar, the fruit will get too juicy and could produce a soggy pie!

FIVE. Dot the filling with butter and then place the top crust over everything. Crimp the edges and cut 4 vents in the center of the pie to release steam, and then put the whole pie on a rimmed baking sheet, in case there are any drips.

SIX. Bake the pie on the lower rack of your oven at 400ºF for the first 20 minutes. This will give you a nice golden top. Then, lower your oven temperature to 350ºF and bake for another 35-40 minutes. Keep an eye out on the color of your top crust, it shouldn’t get too much darker in the 40 minutes, but if your crimped edges seem to be getting too dark, you can always cover them with tin foil or pie crust protectors to finish the bake.

SEVEN. As tempting as it might be to dig right in (your house will smell heavenly by now), allow the pie to cool completely to allow the filling to set. To serve, reheat for 10 to 15 minutes at 300ºF, and top with a scoop of vanilla ice cream.

Enjoy!!! XoxoxoxoxoD