Happy Thanksgiving From Well Seasoned

By Angie Quaale. Happy Thanksgiving!

The Thanksgiving long weekend is almost here and for many, it will be a busy weekend filled with cooking, entertaining and feasting on rich, delicious foods inspired by the Fall harvest.

At Well Seasoned, we’re here to help you plan the perfect Thanksgiving meal. Whether you’re looking for a hard to find ingredient or a new recipe that will impress your guests, we are happy to help! We are open Friday & Saturday 9-6pm and Sunday 11-5, we will be closed on Monday.

Need a little extra Thanksgiving inspiration? Tune in to Global BC Morning News on
Friday October 11th at between 8 & 8:30am, Angie will be talking turkey, sides & the planning of the big day with Steve & Sophie !

Happy Cooking!
Angie & the Well Seasoned Team
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RECIPE OF THE MONTH

Pumpkin Creme Brulee

Simpler and muchmore elegant than a pumpkin pie. Make this a day or two in advance & torch it right before service. A delicious end to a fantastic meal!

Serves 8

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1/2 cup canned pumpkin puree
6 large egg yolks
1/3 cup plus 8 tbsp. sugar
1/2 cup maple syrup
1/4 tsp. cloves
1/4 tsp. nutmeg
1 1/2 tsp. ground ginger
2 tsp. cinnamon
2 tsp. pure vanilla
4 cups heavy cream

Preheat oven to 350º.

In a large bowl mix together the pumpkin puree, egg yolks, 1/3 cup sugar, maple syrup, cloves, nutmeg, ginger, cinnamon & vanilla until combined.

In a heavy saucepan, heat the cream just to the boiling point. Pour the cream into the pumpkin mixture stirring to combine.

Divide the mixture into 8 six ounce ramekins. Place the ramekins into a baking pan & add warm water, filing the the pan to halfway up the ramekin.

Bake 45-60 minutes until the custard is just set. Cool thoroughly then refrigerate a minimum of 4 hours.

Just before serving, preheat the broiler & sprinkle the top of each custard with 2 tsp. of sugar. Place under the broiler to caramelize (approx. 1-2 minutes). Or use a culinary torch to achieve the same result.