One of the best parts of Halloween is eating decadent candies, and home-made treats can be tastier than knocking on doors and hoping for something good to eat, Chef and part-time Culinary Instructor Julian Griego said.
Griego shared with the Chronicle one of his favorite recipes, full of tricks to make delicious treats for Halloween parties.
After Griego graduated from Le Cordon Bleu College of Culinary Arts in Las Vegas, NV, he came back to his hometown of Albuquerque, where he worked at some of the most highly regarded restaurants in the city, including Savoy, Seasons and Marcello’s Chophouse, he said.
Pumpkin Espresso Creme Brulee
1 ½ cups heavy cream
½ cup whole milk
8 oz. fresh pumpkin (Avoid larger jack-O’-lantern varieties, stick to smaller pumpkins such as Baby Pam, Autumn Gold and Ghost Rider)
½ tsp vanilla extract or 1 fresh vanilla bean
1/8 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ground ginger
1/8 tsp ground cloves
½ oz. fresh ground Espresso beans
4 egg yolks
½ cup granulated sugar
½ cup coarse sugar or raw sugar
Preheat the oven to 300 degrees
For the fresh pumpkin
Halve pumpkin and remove seeds by scooping them out with a large spoon.
Rub butter on the inside of the pumpkin and sprinkle with cinnamon, nutmeg, ginger, cloves and Roast espresso grounds at 400 degrees until soft, remove, and chill for 10 minutes.
Scoop roasted flesh out of pumpkin with a spoon and mash using food processor or large spoon.
Heat cream, milk and vanilla over medium heat in a medium sauce pan, stir occasionally.
Once it begins to boil, immediately remove from heat, and let it rest for 15 minutes.
Whisk in pumpkin puree and pour mixture into 4 ramekins.
Arrange in hot water bath and bake in center of the oven for about 30 – 40 minutes.
The custard should be mostly firm when you shake the pan; it will firm up more as it cools.
Remove from the water bath and cool for 15 minutes.
Tightly cover each rame¬kin with plastic wrap, and refrigerate at least 2 hours and up to 24 hours.
When ready to serve, preheat broiler to very hot, uncover chilled custards and pour course sugar on top.
Place custards on baking sheets and broil until sugar is golden brown.
Cool, crack the sugar shell and enjoy!