Houston. September 13, 2006. Fall is fast approaching and pumpkins are in their patch. If a Jack-O-Lantern is the only fate for this famous gourd, Chef Michael Scott Castell, chef/owner of Bistro Toulouse, has a suggestion; Make dessert! For more information, please call 713-977-6900.

 

"One of the big wastes of making a Jack-O-Lantern, is throwing away the pumpkin seeds," stated Castell. "Why not toast the seeds and make a Crème Brulee. How sweet is that!" Please see recipe below.

 

Pumpkin Seed Crème Brulee
Recipe by Michael Scott Castell, Bistro Toulouse, Houston, Texas

 

Ingredients, serves 4 - 6
1 qt Heavy Cream
3/4 cup Sugar
1 tbls Vanilla Bean Paste
1 cup Egg Yolks
1 cup Pumpkin Seeds, toasted and ground

 

Procedure
Toast pumpkin seeds. Allow to cool, then place into a robot coupe to grind. Reserve. Bring cream to a boil. Remove from heat and add pumpkin seeds. Allow to steep until cream is cooled slightly (about 20 min). In a mixing bowl, combine egg yolks, sugar, and vanilla. Strain the pumpkin seeds from the cream and temper into the yolk mixture. Portion into the desired molds and bake at 250 degrees in a water bath until set (about 3 to 4 hours).

Dick Dace
The Epicurean Publicist and Marketer