You want to make some type of dessert to serve after the big meal, right? There are pies, cakes, cookies… so many options! Your issue: another year, another apple and pumpkin pie at the table. You want something different that is just enough to satisfy but not leave you feeling like a stuffed turkey yourself. Right?
Growing up in Spain, our desserts were lighter and smaller portioned; yet, hugely satisfying. My favorite dessert has got to be my grandmother’s custard Crèma Catalana. The recipe is still written down on a post-it in my grandmother’s recipe binder. To make it more festive and palatable to the American tradition, I’ve incorporated some traditional fall flavors in her basic recipe: cinnamon and pumpkin.
Pumpkin Crème Bruleè
Yield: 6 – 7 Ramekins (depending on size)
Ingredients:
• 6 Large Egg Yokes
• 3 Cups Half & Half
• 1 tsp Pure Vanilla Extract
• ½ Cup Granulated Sugar plus 6TB for browning tops
• ½ Cup pumpkin Puree
• 1 tsp Cinnamon, ground
Directions:
• Pre-heat oven to 350F. Place ramekins on a cookie sheet (with sides) and fill with enough water so that it comes half way up the sides of the ramekins (water bath).
• In a 2qt pot, heat half & half, vanilla, cinnamon and pumpkin puree over medium heat.
• Place egg yolks and sugar in a small bowl, mix until you achieve a pale yellow color and sugar has dissolved.
• Remove pot from heat and slowly whisk while you incorporate egg mixture into warm milk. Whisk continuously until both mixtures are well combined.
• Fill each ramekin with enough mixture but do not over fill. This yields enough for 6 (5oz) oval ramekins (gratin dishes).
• Place pan in a pre-heated oven on the middle rack and bake for 30-35minutes. To test for doneness, jiggle the pan to see if the custard is set (pudding like). If so, remove and let it cool on counter before refrigerating overnight (you can make these up to 3 days ahead of time).
• Optional: before serving, spread 1 tablespoon of sugar on each ramekin and using a blowtorch, caramelize the sugar to form a candy coating. Don’t have a blowtorch? That’s ok, these are delicious without the added sugar.
Laura Fuentes is the Chief MOM at MOMables™. A wife, mother of 3 and a lunch enthusiast who insists on healthy, wholesome food for her family. 
On her personal blog, Super Glue Mom, she writes about motherhood, green living, deadlines and keeping her cool, even when her kids super-glued her hair. She’s also a food contributor to numerous sites, and helps parents overcome the difficulties of cooking for picky eaters.
