The Magnolia Journal – July 2019

22

CANDIED NUTS

In a medium stainless-steel skillet cook 3/4 cup chopped pecans over

medium-low until nuts start to brown, stirring occasionally. Place nuts on

parchment paper. Wipe out skillet. Add 1/4 cup sugar to skillet; heat over

medium-high until some of the sugar is melted (it should look syrupy),

shaking skillet to heat sugar evenly (do not stir). Begin to stir only the

melted sugar to keep it from overbrowning, stirring in remaining sugar

as it melts. Reduce heat to medium-low. Continue cooking until all sugar

is melted and golden. Add 1 Tbsp. butter to skillet, stirring until butter

melts and mixture is combined. Remove from heat. Stir in 1/4 tsp. vanilla.

Add nuts, stirring to coat. Spread mixture on parchment paper; cool, then

break into chunks. Store, tightly covered, up to 1 week.

Pumpkin

Pie

PREP: 10 minutes

BAKE: 35 minutes

COOL: 1 h o u r

CHILL: at least 4 hours

CRÈME BRÛLÉE

2½ cups heavy cream
½ cup canned pumpkin
6 egg yolks
⅓ cup packed brown sugar
2 tsp. vanilla
1 tsp. pumpkin pie spice
¼ tsp. salt
2 Tbsp. granulated sugar
Candied Nuts (recipe,
right) or purchased
sugared pecans

1. Preheat oven to 350°F.
   In a bowl whisk the first seven
   ingredients (through salt)
   until smooth.


2. Place six 6-oz. ramekins
   or custard cups in a 3-qt.
   rectangular baking dish.
   Divide pumpkin mixture
   among ramekins. Place baking
   dish on oven rack. Pour
   enough boiling water into
   dish to reach halfway up sides
   of ramekins.


3. Bake 35 minutes (see tip,
   page 19) or until edges are set
   (centers will shake slightly).
   Remove ramekins from water.
   Cool on a wire rack. Cover and
   chill 4 hours or overnight.


4. Sprinkle tops of custards
   with granulated sugar. Using
   a kitchen torch, melt sugar by
   moving tip of f lame across
   custards to form a crispy layer.
   Top with candied nuts. Serve
   i m med iately.

Makes 6 servings

Sourcebook on page 110