I was drinking a cup of iced chai yesterday thinking that it would make a great creme brulee, and why not add pumpkin just because? I’ve made vanilla bean creme brulee before and it’s different than your average dessert but not hard. The creme part is a basic custard and the brulee is the crunchy caramelized sugar topping. Bonus points for the make ahead factor, the custards are fine in the fridge for a day or so. Add the sugar and toast it right before serving, the secret is to get the sugar to caramelize without heating up the custard. The best past of a creme brulee is cracking the sugar crust!
Back in July I shared a recipe for a Black Raspberry Fool made with sweet berries and cream, at the time I though “I should make this with pumpkin”. Which is actually a pretty common theme in my head. This is a spin-off of that recipe. It replaces yogurt with cream cheese and raspberry with pumpkin for a slightly heavier creamy dessert.
Disclosure: As a part of the DecoArt Blogger Outreach program I received the paint used in this post for free. All opinions, thoughts and ideas are my own.
Do you ever plan a project and then, when you get to the first step you realize it’s never going to work? When I received my box of paint for DecoArt I pulled out my stash or random mason jars and got ready to work. Then I realized it would never work. My plan involved painting on the outside of the jars. All of my jars have embossing on all sides of the jars, so it wasn’t going to work. Back to my stash of random jars (we buy a lot of bulk items from the Mennonite Store and transfer them to old glass jars so we have a whole cabinet full and I eat a jar of pickles every 2 days) and I pulled out a stash pickle jars, including the mega jar. [Read more…]