It is hard to pick a favorite season for your romantic weekends and getaways in North Carolina but odds are the majority would likely pick fall. Just like certain seasons of the year lend themselves to specific activities; the kitchen also seems to lend itself to fall flavors At Cumberland Falls Bed and Breakfast Inn at this time of the year. Thoughts of spicy Pumpkin Bars, crispy apple rhubarb cobbler, soft cranberry cookies, frittatas resplendent with the vegetables so freely available at our local tail gate markets, root vegetable soups and everyone’s completely perfect family recipe forPumpkin Pie all come to mind.
A absolute guest favorite at our inn is Pumpkin Creme Brulee and we are happy to share it with you today. Made the day before it makes for a perfect and applauded fruit entree/dessert.
Pre-heat oven to 325 degrees.
3 large egg yolks
1/2 cup brown sugar
1 cup heavy cream or for less calories whole milk
1 1/3 cup pumpkin puree
1/2 tsp ground all spice
1/4 tsp. ground cinnamon
a dash of salt
1 tsp. vanilla
Whisk eggs and brown sugar until thoroughly blended and sugar crystals absorbed. Add heavy cream, all spices and salt. Divide contents into ramekins that will bake in a water bath coming half way up the ramekin. Bake only until set and remove from oven. Allow to cool and refrigerate for 1-2 hours. When ready to serve dish sprinkle 1 T. of sugar on top and caramelize with chefs torch until nicely brown-generally about 1-2 mins. Allow the sugar to cool before serving to your guests as this can cause a serious burn.
This will be the biggest hit. It is completely lovely when you are on for large crowds because the entire prep can be done the day before leaving only the caramelizing to do before presentation. Purr-fect….You’ll see.
Have a wonderful fall and let me know if you make it.
Patti and Gary Wiles Innkeepers At Cumberland Falls Bed and Breakfast Inn Your Asheville Bed and Breakfast