I am a complete sucker for fall recipes. I spend most week-ends in the fall baking. Breads and pies, cakes and cookies. I’m sort of ridiculous about it. Possibly slightly obsessed.
Pumpkin is right up there at the top. My most favoured fall ingredient. I’ve already shared with you that my mom makes the best pumpkin pie ever. EVER. And when I was in the bake shop, I baked a lot of these Brown Butter Pumpkin Cakes. So moist. So good.
Most recently, I’ve been consumed with Pumpkin Custard and pudding recipes. Which tastes exactly like pumpkin pie without the crust. It’s literally five ingredients. Topped off with some whipped cream and the most delectable dark chocolate little brownie croutons ever.
It feels sort of criminal to toast off brownie pieces until they’re in crouton form. My family thought I was losing my grip on reality when I was putting the brownie pieces in the oven. Until we took that first crunchie bite and realized there’s no need to feel conflicted! They taste amazing and offer some rich chocolatey contrast to the smooth pudding.
So good and SO easy!
What’s your favourite fall dessert?
* taken from Blue Apron Blog
1 3/4 c pumpkin puree
1 1/2 c heavy cream (reserve 1/2 cup for whipped cream)
1 c light brown sugar
1 1/2 tsp Chinese Five-Spice
Pre-heat the oven to 300°F.
1. In a medium mixing bowl combine all ingredients (except the reserved cream) and whisk until smooth.
2. Divide the batter between four jars or ramekins. Place jars on a cookie sheet and bake for 35 minutes, or until the middle is just set. Serve slightly warm or let them cool and refrigerate until needed. This is a great make ahead dessert!
3. Whip the remaining whipped cream until soft peaks form and top the custards just before serving. Garnish with croutons if desired.
1. Very little brownie is needed to make the croutons. I used a brownie square, approximately 3″ x 3″ and cut it into small cubes. Spread the cubes on a baking sheet and bake for 30-40 minutes at 275° , until toasted. yum!