Monday, October 13, 2008
Pumpkin Ginger Crème Carmel
Chris and I were going to have dinner at my uncle and his girlfriend's house a few weeks ago and I said that I would bring dessert. I decided that I wanted to have something autumnal. So I went searching through my many, varied cookbooks. A while ago I had subscription to Food & Wine and they randomly sent me a cookbook. I took a look at it and tossed it aside because I thought that Food & Wine's Best of the Best was going to be the best recipes from Food & Wine from that year and I already had all the recipes in the magazines taking up space on my shelf. Well, I pulled it down to see if I could find anything in there since I haven't looked in it and most of my Food & Wines got tossed when we moved. It turns out that it is the 100 best recipes from the top 27 cookbooks published in the year 2000. Wow. It's awesome.
So I found a recipe for Pumpkin Ginger Crème Carmel that is from the cookbook The Olives Dessert Table. It called for eight 5-ounce ramekins but I only have 8-ounce ramekins so I made 6. I think I should have left them in a little longer because they were a little soft.
I decided to decorate them with Pepperidge Farm Gingermen.
This one had a broken leg. I ate him so he wouldn't feel bad about it.
Looked mushy but tasted yummy.