If STRESSED is DESSERTS spelled backwards.....

Perhaps it's best we start off our week with a helping of DESSERT instead of a helping of STRESSED.....

It was a weekend of cooking in Judiland.
And, if you know anything about me--you know that I love to cook.
Cooking is something that soothes me.
Spending a day in the kitchen is my idea of heaven.
I love the entire process of cooking.
Well, except for the clean up.
I find chopping a very relaxing activity.
And, I am just ga-ga over stirring.
I adore adapting recipes, putting flavors together and just getting creative with a pot.
I get great satisfaction from adding a new twist on an old recipe.
I love to experiment with seasonal and holiday dishes and traditional recipes.
As a matter of fact--if I had to describe my cooking, I would call it traditional with a twist.
For instance, if it's November, I firmly believe that all desserts must be a pumpkin-something.
One must eat as much pumpkin as possible.
In November.
I don't have to always have pumpkin pie.
But, I need a pumpkin something.
It's the law of Judiland.
I can get very cranky if I don't have the flavors that I expect at certain times of the year.
And, when I get cranky, I get very STRESSED.
It's not a good look for me. It messes with my sunny disposition.
Thus screwing up my make up.
Ugh.
That's why I want to share this yummy dessert with you on this dreary November Monday morning....it makes me very happy just thinking about it.
I can't wait to make it using my brand new kitchen torch!
Unleashing my hotness.....in the kitchen!

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

Directions:

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 and steam begins to rise from the surface, 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 at least 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 according to the manufacturer's instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns. Serve immediately. Serves 4.

Trust me....it's fabulicious!!!