Pumpkin Creme Brulee

1 1/2 cups heavy cream 1 1/2 tsp. freshly grated cinnamon

1/4 tsp. ground allspice

1/2 tsp. freshly grated ginger

3/4 tsp. freshly grated nutmeg

5 egg yolks

1/2 tsp. vanilla extract

Pinch of salt

6 Tbs. pumpkin puree

1/3 cup plus 4 tsp. granulated sugar

1 Tbs. firmly packed light brown sugar

Preheat an oven to 300°F. Have a pot of boiling water ready.

Pour the cream into a small saucepan and whisk in the cinnamon, allspice, ginger and nutmeg. Set over medium-low heat and warm the cream mixture until bubbles form around the edges of the pan, about 3 minutes. Remove from the heat and let stand for 15 minutes.

In a large bowl, whisk together the egg yolks, vanilla, salt, pumpkin puree, the 1/3 cup granulated sugar and the brown sugar until smooth and blended. Slowly pour in the cream mixture, stirring until blended. Pour the mixture through a fine-mesh sieve set over a bowl. Divide the mixture among four 8-fl.-oz. ramekins and place in a large baking pan. Add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custards are just set around the edges, about 30 minutes.

Transfer the ramekins to a wire rack and let cool to room temperature. Cover with plastic wrap and refrigerate for  4 hours or up to 3 days.

Just before serving, sprinkle 1 tsp. granulated sugar evenly over the surface of each custard. Using a kitchen torch over the surface until the sugar melts and lightly browns. Serve immediately.

Pumpkin Bread Pudding with Cranberry Caramel

Bread pudding 2 cups half and half

1 15-ounce can pure pumpkin

1 cup (packed) plus 2 tablespoons dark brown sugar

2 large eggs

1 1/2 teaspoons pumpkin pie spice

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons vanilla extract

10 cups 1/2-inch cubes brioche or challah bread (about 10-ounces)

Caramel sauce

1 lb fresh or frozen cranberries

1 1/2 cup sugar

1/2 cup water

For bread pudding: Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes.  Transfer mixture to 11x7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.

Tip: you can also make individual bread pudding in smaller souffle dishes

prepare caramel sauce:

In a food processor purée cranberries and transfer to a small bowl.

In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, until a golden caramel. Remove pan from heat and carefully add water and cranberry purée (caramel will steam and harden). Return pan to heat and simmer sauce, stirring, 10 minutes, or until caramel is dissolved. Pour sauce through a fine sieve into a heatproof bowl, and cool completely. Sauce may be made 4 days ahead and chilled, Bring sauce to room temperature before serving.

Sift powdered sugar over bread pudding.  Serve warm with the cranberry caramel sauce.

Berry Grantin with Lemon Sabayon

Lemon Sabayon ¼ cup water

½ teaspoon lemon zest grated

3 tablespoons juice from 1 large lemon

pinch table salt

3 large egg yolks

1/ 3 cup sugar (2 1/3 ounces)

Berries

1 cup fresh raspberries

1 cup fresh blackberries

1 cup fresh blueberries

3 tablespoons sugar for caramelized crust

FOR THE SABAYON:

Adjust an oven rack to the upper-middle position and heat the oven to 400 degrees.

Combine the water, lemon zest, lemon juice, and salt in a small bowl and set aside.

Whisk the egg yolks and sugar in a medium bowl until frothy, about 1 minute. Set the bowl over a pan of simmering water. Continue whisking until the mixture begins to thicken, about 1 minute. Gradually whisk in the lemon mixture and continue cooking, whisking constantly, until the mixture is thick, light yellow, and tripled in volume, 5 to 7 minutes. Remove the bowl from the saucepan, whisk constantly for about 30 seconds to cool, then set aside while preparing the berries, occasionally whisking the mixture.

FOR THE BERRIES:

Combine the berries in a wide, shallow 2-quart broiler-safe gratin dish or divide among 6 ramekins or individual gratin dishes set on a rimmed baking sheet. Bake the berries until the fruit is warm and just beginning to release its juices, about 8 minutes. Remove the berries from the oven. Spoon the lemon sabayon over the berries and sprinkle with the sugar. Ignite a kitchen torch and caramelize the sugar. Serve immediately

Apple Beignet

1 large apple, peeled and grated (about 1 1/2 cups) 1/4 cup sugar

1 stick butter

1/4 teaspoon salt

1/2 cup water

1 cup flour

4 eggs

Olive oil for frying

In a medium saucepan combine the butter, salt, sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return the pan to medium heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, one at a time, incorporating each egg completely before adding the next. Beat until smooth. Add the grated apple and stir to combine.

If not frying immediately, cover with plastic wrap and reserve in the refrigerator.

Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.

Using a small ice-cream scooper or 2 small spoons, carefully drop about a rounded tablespoon of the dough into the hot olive oil. Turn the beignet once or twice, and cook until golden and puffed up, about 4 minutes. Fry the beignet in batches so as not to overcrowd the pan. Drain on paper towels. Transfer the beignet to a serving dish and sprinkle with powdered sugar using a small sieve. Serve with the cinnamon whipped cream alongside for dipping.