I am diligently scraping the last velvety silk cream from my ramekin with the rounded curve of my spoon, trying in vain to capture a fleeting sense of bliss. It is the depth of textures, the crispness of buttery seeds, the toothsome crunch of burnt raw sugar and the underlying smooth custard that delights my tactical sense. Arc The.Hotel's Executive Chef Jason Duffy is serving up an autumn treat and has shared his recipe for all of us to enjoy.
Spiced Acorn Squash Creme Brulee with Butter Toasted Seeds
For the brulée:
500 ml 35% cream
6 egg yolks
50 g sugar
Sugar to sprinkle (we used raw sugar)
Purée from half of an acorn squash
Salt and pepper
Whisk yolks, sugar and purée. Add cream, salt and pepper. Cook in ramequins in
a bain marie at 375F for approx. 40 minutes. Let cool. Refrigerate for at least an hour. When ready to sever sprinkle top with sugar and either broil in the oven or use a kitchen torch until sugar becomes dark golden to dark brown in colour. Top with butter toasted seeds.
For the Squash purée:
Half the acorn squash and remove the seeds. Cover with melted butter, brown
sugar, salt, pepper, ground cloves, nutmeg and cinnamon. Bake in the oven, skin
side up at 400F for approx. 45 minutes or until tender. Remove the skin and purée
in a blender.
Butter toasted seeds:
Seeds from acorn squash
A pat of butter
salt to taste
Remove seeds from squash, clean and pat dry with paper towel. Place seeds on a baking sheet and cook in a preheated 425F oven for approx. 10 minutes. Remove and put aside. In a saucepan over medium-high heat, melt butter and cook until brown. Add seeds and saute. Sprinkle with salt.
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