ALJIBE DE TRILLO

This blog always has us laughing. The writer’s sense of humour is right up our alley. Here are some goodens. 

Elaine was not amused by Gary’s passive-aggressive response to her request to “garnish the cocktails.”

Gary, I just can’t believe that after months of research that’s the chair you chose.

Elaine would never forget the day she and Gary tried to light dice on fire, or the day they played Scrabble in a field while she mended his shirt, or the day they stole their neighbor’s jewelry.

Easy recipe for delicious pumpkin crème brûlée.

Total Time: 4 hr 15 min (Prep: 15 min, Inactive: 3 hr, Cook: 1 hr)

Serves: 8

• 2 cups heavy cream
• 1/4 cup light brown sugar
• 1/4 cup sugar, plus 4 teaspoons
• 8 large egg yolks
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon grated nutmeg
• 1 cup mashed cooked pumpkin

Directions

1. Preheat the oven to 325 degrees F.
2. Arrange 8 (1/2-cup) ramekins or custard cups in a large metal baking pan.
3. In a medium saucepan, combine the cream, brown sugar, and 1/4 cup granulated sugar. Bring to a bare simmer over medium-high heat, stirring to dissolve the sugar. Remove from the heat.
4. In a medium bowl, whisk the egg yolks until frothy and lemon-colored. Slowly add 3/4 cup of the hot cream mixture, whisking constantly. Add the egg mixture to the remaining hot cream, and whisk. Add the vanilla, cinnamon, nutmeg, and pumpkin, and whisk until smooth. Strain through a fine mesh strainer into a large bowl. Divide among the prepared custard cups.
5. Add enough hot water to come halfway up the sides of the cups. Bake until the custards are just set in the center but not stiff, 45 minutes to 55 minutes. Remove from the oven and refrigerate until well chilled, at least 3 hours or overnight. 
6. Sprinkle each custard with 1/2 teaspoon of the remaining sugar. Using a kitchen torch, caramelize the sugar. (Alternately, preheat the broiler, and broil until the sugar melts and caramelizes, watching closely to avoid burning and rotating the cups, about 1 to 2 minutes.)
7. Place on small dessert plates and serve.