Biscotti dotted with nuts and bearing a tad of pumpkin pie spice play well with the twin textures of a rich crème brûlée: silky-smooth custard crowned by a shatteringly crisp veneer of torched sugar.
Pumpkin Crème Brûlée with Pecan Biscotti
Makes 6 servings
Ingredients
- 5 egg yolks
- 1 large egg
- ⅓ cup plus ½ cup sugar, divided
- 2½ cups heavy whipping cream
- ¼ cup canned pumpkin
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- Pecan Biscotti (recipe follows)
Instructions
- Preheat oven to 300°.
- In a large bowl, whisk together egg yolks, egg, and ⅓ cup sugar until combined.
- In a medium saucepan, bring cream to a boil over medium-high heat. Whisk about ½ cup cream into egg mixture until combined. Pour egg mixture into remaining cream, whisking until combined. Whisk in pumpkin, pumpkin pie spice, and vanilla until combined.
- Place 6 (4-ounce) ramekins in a deep baking dish. Pour egg mixture into ramekins until almost full. Pour enough hot water into baking dish to come halfway up sides of ramekins. Bake until custard is set in center, 40 to 45 minutes.
- Let stand until cool enough to handle. Remove ramekins from water bath, and refrigerate for at least 4 hours or overnight.
- Sprinkle tops of custards with remaining ½ cup sugar. Using a handheld kitchen torch, carefully brown sugar. Serve immediately with Pecan Biscotti.
Pecan Biscotti
Ingredients
- 1¾ cups all-purpose flour
- 1 cup sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs
- 3 tablespoons canola oil
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat oven to 325°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt until combined.
- In a medium bowl, whisk together eggs, oil, and vanilla until combined. Stir egg mixture and pecans into flour mixture until combined. Form dough into 2 (8×1½-inch) logs on prepared pan. Bake for 20 minutes. Remove from oven, and let cool for 15 minutes.
- Reduce oven temperature to 225°. Cut logs into ½-inch-thick slices. Place cut sides down on pan, and bake for 15 minutes. Turn biscotti over, and bake 15 minutes more. Remove from pan, and let cool completely on wire racks. Store in airtight containers for up to 5 days.
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