Gingerbread Financier, Pumpkin Creme Brulee Jack-o-lanterns.
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.
posted by Patrick @ 11/06/2006
2 Comments:
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
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.
Post a Comment
<< Home