See him peaking around the corner? He loved it!
Syd plays 'peek-a-boo' through the fort!
I really don't know what this was about. I can't remember. But he looks so happy I had to put it in my blog.
Oh, and this is just for Dawn!! You asked about my recipe for the Pumpkin Creme Brulee - the misconception about creme brulee is that it is difficult to make. It's not - it is a custard. The excitement comes from the brulee - if you do not have a torch, I've seen the ramekins put into the oven and broiled so the sugar hardens. Let me know how it turns out!!
Pumpkin Creme Brulee
1/4 cup of pumpkin
1/4 cup of sour cream
3 egg yolks
1/4 cup light brown sugar, packed
2 tablespoons granulated sugar
1/8 teaspoon allspice
1/8 teaspoon cinnamon
generous pinch of nutmeg (fresh ground, if possible)
pinch of salt
1/2 cup of heavy cream
Preheat oven to 300 degrees. Combine all the ingredients, except the heavy cream, using a whisk. Set aside. Put the heavy cream in a small saucepan and stir while heating - just to the point of boiling. Whisk the cream into the pumpkin mixture in small amounts to temper the egg, until you mix in the entire amount.
Pour the mixture into 4 ramekins, which are placed in a cake pan. Add a hot water bath (approximately 1/2 to 1 inch. Place in oven at or slightly below the middle rack and bake for 35-40 minutes, or until the centers are softly set - not liquid-y. Cool the ramekins in the water bath until they are cool enough to handle. Cover and refrigerate from 1 hr to 2 days before using.
To make the brulee - I spoon a tablespoon of granulated sugar on top and then tap the sugar around, almost as if you are flouring a greased pan, to coat the entire top. Use a torch just until bubbling and browning, or try to oven broiler.
For anyone who tries this, let me know how it turns out!!