Samurai Delicatessen

Monday, November 06, 2006

Gingerbread Financier, Pumpkin Creme Brulee Jack-o-lanterns.

Gingerbread Pumpkin Creme Brulee
Gingerbread Pumpkin Creme Brulee

This recipe is from Sherry Yard's The Secrets of Baking. You have a followed out mini-pumpkin (3-4" diameter), with a gingerbread financier disc in the bottom, glazed with apple caramel glaze, topped with pumpkin creme brulee and burnt sugar. The montage shows (clockwise from left) a pumpkin, a hollowed pumpkin, the apple caramel glaze, and the gingerbread financier discs. The gingerbread financier recipe is online here. The apple caramel glaze is online here.

3 Comments:

Blogger Fanny said...

Hi Patrick,
this seems to be the cutest food i've ever seen.
The pictures are stunning and i wish i could taste the pumkin creme brulée.
Do you have a recipe for it or did you just add pureed pumpkin to a regular creme brulée batter?

- fanny

11/14/2006  
Blogger catalepticat said...

Thanks Fanny!

The pumpkin creme brulee recipe is also from Sherry Yard's book. I can post the recipe later if you like. As I recall, it included 1C of pumpkin puree as well as the spices which normally go with pumpkin -- cinnamon, nutmeg, etc. The custard was actually baked in a 13x9 dish and then spooned into the pumpkins while still hot.

11/15/2006  
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1/07/2010  

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