WbLL- what boredom looks like...

Because there is a chill in the air, I was looking to make something sweet, that I could light on fire. I think, also because it is autumn, I was thinking of something that incorporated pumpkin. Pumpkin crème brûlée should have been the first thing to come to mind, but at the time all I could think about was how much I am not a fan of pumpkin pie. Praying that the crème brûlée would be a more palatable option, I decided to make it, and then some orange shortbread cookies as a back up. Who can say no to cookies?

Pumpkin Crème Brûlée

1 1/4 cups heavy cream

1/2 vanilla bean, split or 1 teaspoon vanilla extract

5 egg yolks

6 tablespoons sugar

1 teaspoon grated nutmeg

1/2 cup solid pack pumpkin

2 tablespoons orange liqueur

1/4 cup Turbinado

Preheat oven to 350°F. Place rack in the middle level of oven. Bring the cream to boil in heavy saucepan (tiny bubbles around the sides), and then remove from heat. Add the vanilla bean and let stand 20 minutes, and then discard the vanilla bean. Alternatively, add the vanilla extract to the whipping cream and set aside. In another bowl whisk together the yolks, 6 tablespoons sugar and nutmeg. Add the pumpkin and orange liqueur and mix until smooth. Temper the egg mixture with about 1/4 of the cream mixture, before whisking in the rest of the cream mixture (slowly). Divide custard among six (6) 5.5 oz cup ramekins. Arrange ramekins in heavy large baking pan. Add enough hot water to pan to come halfway up the sides of ramekins. Bake, on middle rack, until sides are set but centers move slightly when shaken, about 30 minutes. Remove from water bath and cool. Refrigerate one hour (overnight if you have the time). Preheat broiler (DISREGARD if you are using a torch). Sprinkle Turbinado sugar over custards (thin layer and roll around the top (GENTLY) to make sure it is even. Broil 8 inches from heat source until sugar begins to melt, watching carefully, about 30 seconds. OR torch the top of the custards using circular motions. The first time to just melt the sugar, let set for 10 seconds, then torch as second time to add darker sugar bubbles. Serve immediately. Makes 6 servings

Orange Shortbread Cookies

½ cup softened butter

5 tbsps white sugar

2 tbsps Turbinado Sugar (for decoration)

1 tsp finely grated zest of 1 orange

1 tsp of Grand Marnier

1 ½ cup flour

Preheat the oven to 375 degrees Fahrenheit. Beat, by hand, the butter & sugar till creamy & soft. Add orange zest and Grand Marnier. Gradually add the flour and gently pull the dough in together to form a soft ball. Roll out on a lightly floured surface to about 1/2 " thickness. Put on a greased baking sheet, sprinkle with Turbinado sugar, & bake for about 11 minutes till golden brown. Remove to a cookie rack to cool. Makes about 2 dozen.

Labels: Sweet