Halloween Pumpkin Creme brulee & Cheese Toast Recipe

Instructions

Pumpkin Crème Brûlée

1. Cut up the pumpkin, put it in a bowl, add a little water, and heat it in the microwave for about 5 minutes to soften it.
2. Blend the pumpkin in a blender until fine, place in a bowl, cover with plastic wrap and leave to cool.
3. Whisk the egg yolks with the sugar, then whisk in the pumpkin puree.
4. In a saucepan, combine the heavy cream, milk, salt, and vanilla bean paste, bring to a simmer, and place on the burner.
5. Heat only until the mixture just begins to bubble around the inner rim of the pot and remove from the heat.
6. Pour into the yolk mixture a little at a time, whisking to combine, and strain to remove any air bubbles.
7. Divide into containers, pour into an oven pan with hot water, and cook in a 150 degree oven for about 40 minutes.
8. Remove from the oven and chill in the refrigerator for about 2 hours.
9. Sprinkle the tops with sugar, spread evenly and caramelize with a blowtorch.

Make the marzipan (while the crème brûlée is chilling in the refrigerator).

10. Mix the almond flour with the powdered sugar, then add the water a little at a time and knead.
11. Divide the dough and add the coloring to make white, orange, and a little black.
12. Use the orange color to make pumpkin shapes and the white color to make ghosts.

Pumpkin Toast

1. Use a knife to cut ghost shapes into the bread.
2. Butter the bread, spread the pumpkin puree, sprinkle with a little sugar, and top with shredded cheddar cheese.
3. Spread the pumpkin puree over the cheddar and butter the top of the molded bread.
4. Place the shaped bread on top of the pumpkin puree and bake in a 190-200 degree oven for about 10 minutes.