Fall (Just) Desserts

One today and one tomorrow, for the Blue Fairy:

Pumpkin Creme Caramel (serves 8-10)
Prepare one 1.25 - 1.5 litre heat proof baking dish, or 10 custard cups, and a larger pan for a bain-marie. Pre-heat oven to 350 degrees.

For the caramel:

• 1 cup granulated sugar
• 1/4 cups water
• 2-3 drops lemon juice

Dissolve the sugar in the water in a heavy saucepan over low heat. Add lemon juice. Without stirring, cook over medium heat until the mixture begins to boil. Occasionally brush down any sugar crystals on the side of the pan with a pastry brush that's been dipped in water. Continue to cook until mixture turns a deep caramel brown. Remove immediately from heat and pour into the bottom of the baking dish or custard cups. Set aside.

For the custard:

• 8 egg yolks
• 1/2 cup maple syrup
• 1 & 1/2 cups pumpkin puree
• 1/2 tsp ground cinnamon
• 1/2 tsp ginger
• pinch each ground allspice & nutmeg
• 2 cups 18% cream

In a large bowl, beat egg yolks with maple syrup. Add pumpkin and spices; blend well. Heat cream just until small bubbles form around edge of the pan. Stirring constantly, slowly add cream to pumpkin mixture. Pour into dish(es). Set dish(es) into a larger pan and pour boiling water into the larger pan, until it reaches half way up the sides of the custard dish(es). Bake in preheated 350 degree oven for 30 minutes, or until a knife inserted into the center comes out clean. Custard should be set, but will jiggle slightly in the centre. Remove custard dish(es) from bain marie, let cool 30 minutes and refrigerate until serving. To unmold and loosen caramel, hold a hot cloth around the bottom of the dish for 10 seconds, then run a hot knife around the caramel and invert onto a serving platter. Sprinkle platter with additional cinnamon and nutmeg, and serve.

More tomorrow.