I love creme brulee. Like I could eat creme brulee every day and that probably still wouldn’t be enough. Bad creme brulee makes me irate. If I see if on a menu I generally order it. I have had all manner of creme brulee. Even creme brulee as big as your face – the $11 full plate of goodness from Pot Au Feu in Providence, RI comes to mind.
It’s Thanksgiving time, so pumpkin reigns supreme. I dig pumpkin, in almost anything; pasta, bread, muffins, pancakes….the list goes on. It’s a versatile flavor and it doesn’t screw up a foods texture, which is hugely important in a creme brulee. Don’t be scared. This seems like it could be an intimidating recipe. It’s really not bad all. It takes a little bit of time, mostly for things to set up. Other than that, a little bit of patience will go a long way to getting you to the end. Continue reading