French Fridays: Pumpkin Crème Brûlée

Well hi there and happy French Friday!

I don’t know how YOUR week was but here I am finishing the last day of the FIRST five day in-person teaching week since February 2020! Last year we had virtual Fridays where the students participated in asynchronous work and clubs and we had meetings and professional development so this week has felt particularly long.

I won’t dwell on the complexities of teaching young (not yet eligible for a vaccine) students in-person in a pandemic (suffice to say, masks are not your friend when you are teaching beginner students a foreign language) but what I WILL point out is that there have been moments of this week where it’s really started to feel like fall (crisp nights/ mornings and absolutely no humidity in the air at all). Which can only mean one thing in the world of food/ coffee… the return of the Pumpkin Spice Latte.

Now, growing up in Australia, all things pumpkin were not part of our “fall” (autumn) culture. We didn’t eat pumpkin pie – we read about pumpkin pie in books (for me, in books like the Trixie Belden series) and it turns out that I’m not the biggest pumpkin pie fan (something about the texture?). Anyway, over the years I’ve lived in Canada, I’ve come to recognise how much people LOVE pumpkin spice season (particularly those lattes… that’s still a head-scratcher for me!)

So when it came to developing a fall pumpkin recipe for Food Network Canada, I turned to a dessert that I love – crème brûlée – and worked to infuse it with all the flavours of pie, just in a much lovelier texture – so smooth, so silky!

Voilà, I present the Pumpkin Crème Brûlée:

Looking for something a little different for Thanksgiving this year?  Love pumpkin but not pie? Need a dessert you can prep in advance? This pumpkin spice crème brûlé is for you!

Get the recipe for Pumpkin Crème Brûlée (orignally published on Food Network Canada) HERE!!

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