Torch Your Dessert

November and December bring us a good dose of family and friends time. We may exchange warm glances and bright laughters. We may share gratitude or exchange presents. We have the sweetness of company that call for sweetening our palates. Here are a couple of recipes that will sure be a hit at your next family get together or NYE’s party.

MAPLE PUMPKIN BRÛLÉE PIE

Serves 8

Ingredients

Flour, for dusting
1⁄2 recipe Flaky Butter Pie Dough
1⁄4 cup dark brown sugar
1⁄4 cup granulated sugar
2 eggs
1 (15-oz.) can pumpkin purée
1 cup heavy cream
1⁄4 cup maple syrup
21⁄2 tbsp. potato starch
21⁄2 tsp. ground cinnamon
11⁄2 tsp. ground ginger
1 tsp. freshly grated nutmeg
1⁄2 tsp. ground clove
1⁄2 tsp. Kosher salt
1⁄4 cup Demerara sugar

Instructions

1. Heat oven to 375°. On a lightly floured surface, roll dough into a 12′′ round. Fit into a 9′′ pie plate. Trim edges and crimp; chill 30 minutes.

2. Whisk sugars and eggs in a bowl until pale and fluffy. Add pumpkin, cream, syrup, potato starch, cinnamon, ginger, nutmeg, clove, and salt; whisk until smooth. Pour filling over dough; using a spatula, spread into an even layer. Bake until just set in the center, 45–50 minutes. Transfer pie to a rack; let cool to room temperature, then refrigerate until cold, about 1 hour.

3. Sprinkle Demerara sugar evenly over surface of pie. Guide the flame of a blowtorch back and forth over surface until sugar caramelizes. Serve immediately.


 

HOMEMADE RUM RAISIN ICE-CREAM

Makes about 1 1⁄2 QUARTS

Photo Courtesy: Paleospirit.com

Photo Courtesy: Paleospirit.com

Ingredients

1 cup raisins
1 cup dark rum
3⁄4 cup sugar
6 egg yolks
2 cups milk
2 cups heavy cream
1 tbsp. vanilla extract

Instructions

1. Place raisins and rum in a small bowl, cover with plastic wrap, and let sit until raisins soften and absorb rum, at least 8 hours or overnight. Drain, reserving 2 tbsp. rum, and set raisins and rum aside.

2. Place sugar and yolks in a 4-qt. saucepan, and whisk until pale yellow and lightened slightly, about 2 minutes. Add milk, and stir until smooth. Place over medium heat, and cook, stirring often, until mixture thickens and coats the back of a spoon, about 10 minutes. Pour through a fine strainer into a large bowl. Whisk in drained raisins along with reserved rum, cream, and vanilla; cover custard with plastic wrap, pressing it against the surface of the custard, and refrigerate until chilled.

3. Pour custard into an ice cream maker, and process according to manufacturer’s instructions until churned and thick. Transfer to an airtight container, and seal. Freeze until set before serving, at least 4 hours.


Janis Gipson

– Janis Merrill-Gipson, Cuisine & Décor Editor

Janis is a self proclaimed domestic diva, living in her hometown of Chicago, Illinois. Janis is a chef, who loves to cook, an interior decorator, art collector, jazz fan, and an avid reader. She believes there are many layers and components that comprise living an enriched life. And Janis is here to share tips.


 

 

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