An Autumn Favorite, Pumpkins

Pumpkin Crème Brulee

The name pumpkin originated from the Greek word for “large melon” which is “pepon.” “Pepon” was nasalized by the French into “pompon.” The English changed “pompon” to “Pumpion. Native Americans dried strips of pumpkin and wove them into mats. They also roasted long strips of pumpkin on the open fire and ate them. The origin of pumpkin pie occurred when the colonists sliced off the pumpkin top, removed the seeds, and filled the insides with milk, spices and honey. The pumpkin was then baked in hot ashes. The self proclaimed “Pumpkin Capital of the World” is Morton, Illinois. Pumpkins are an autumn tradition. Craving jack o lanterns and eating pumpkin pie at thanksgiving is seen in many American homes. Here is a new way to use pumpkin to satisfy your appetite and impress family and friends during holidays.

Ingredients
8 each egg yolk
½ cup white sugar
1 teaspoon pure vanilla extract
2 cups heavy cream
1 teaspoon sinnamon
6 each whole baby pumpkins
butter
ground nutmeg
1 cup white sugar
1 cup brown sugar

Preparation
Combine egg yolks and first sugar until dissolved. Add heavy cream and vanilla whisk and set aside.

Core and clean out pumpkins. Set tops aside.

Rub inside of pumpkin with butter season with cinnamon nutmeg and sugar. Place pumpkin in a water bath, fill each with 4-5 ounces of egg mixture.

Cover the pumpkins with foil and bake at 350*F for 60-75 minutes. The edges will set but the center should still be loose.

Remove from oven and allow to cool in the bath.

Sprinkle top of custard with white sugar and with torch carmilize the sugar.

Each oven is different so the cooking time may vary as will the size and depth of pumpkins.

Serves 6.