PUMPKIN SPICE CREME BRULEE . . . an elegant Thanksgiving dessert

Crème Brûlée is like Coco Chanel’s little black dress.  Perfection in its simplicity.  Perfection in its execution.   Designed to impress but not to over-power.   Always in good taste.  And the memorable ending to any dinner.

If you only make one French dessert in your life – make it crème brûlée and make it yours.  My new recipe is similar to the dessert we served in our restaurant ROXY’S BISTRO, but I have simplified it and made it practically fool-proof.  It contains just three ingredients; cream, eggs and sugar.

Generally I make the classic version – with vanilla.  Or,  feeling creative I’ll poke around in the drinks cupboard and use cognac or Grand Marnier as the flavouring.    One can even put a generous dab of jam in the bottom of the ramekins before you pour your custard.  

  For Thanksgiving dinner create an elegant dessert.  Simply add pumpkin pie spices to your custard.  A good dash of cinnamon, a little bit of ground ginger and freshly grated nutmeg and a breeze of ground cloves are the exotic spices that give you the traditional pumpkin pie flavour. Like Chanel’s little black dress the possibilities of changing this recipe are endless. You can make this dessert two days ahead of your Thanksgiving dinner.

It is pure alchemy.  How could such simple ingredients  – eggs, milk, cream, sugar – bring grown men to their knees.  This recipe for crème brûlée  was always on the menu at our restaurant in Regina, Roxy’s Bistro.    We made it five days a week for seven years.   Repetition makes perfect, and I perfected this new recipe so it is right every time.   This recipe is perfect for six generous servings, but if you are having a large dinner party it doubles beautifully and serves twelve.

Put on your apron and find the recipe at my alto ego MRS.BUTTERFINGERS http://mrsbutterfingers.com/?p=2393

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