Sweet treats: Make pumpkin pie brûlée, apple clafouti

Looking to end your Thanksgiving dinner with something other than pie? Here, chef Michael Chiarello shares two delicious desserts: pumpkin pie brûlée and apple clafouti.

Pumpkin pie brûlée
Servings:

Makes 6 servings

Ingredients

  • For rustic dough:

    • 9 ounces cake flour (about 3 cups)
    • 1/2 cup all-purpose flour
    • 1/2 cup granulated sugar
    • Pinch gray salt
    • 1 cup (2 sticks) unsalted butter, chilled and cut into large pieces
    • 1 tablespoon vanilla
    • 2 tablespoon cold water
    • (Optional: Premade pie dough)
  • For filling:

    • 8 oz Mascarpone or natural cream cheese, softened
    • 2 cups canned pumpkin, or roasted in the shell and pureed butternut squash
    • 1/2 cup sugar
    • 1/2 cup light brown sugar
    • 1/2 teaspoon gray salt
    • 1 egg plus 2 egg yolks, slightly beaten
    • 1 cup milk
    • 1/4 cup (1/2 stick) melted unsalted butter
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg

Preparation

Baking Directions:

Apple clafouti
Servings:

Makes 6 servings

Ingredients

  • For batter:

    • 1/2 cup unbleached all-purpose flour

    • 1/3 cup plus 2 teaspoons granulated sugar

    • 1/4 teaspoon ground cinnamon

    • Pinch of salt

    • 3 eggs plus 1 egg yolk

    • 1 cup milk
  • For apples: 


    • 1/4 vanilla bean, split lengthwise

    • 2 tablespoons unsalted butter

    • 1 1/2 cups peeled and diced Granny Smith apple (1/2-inch dice; about 1 large apple)

    • 2 tablespoons granulated sugar

    • 1 teaspoon grappa, Calvados, or other fruit brandy
    • Confectioners
    • 1/3 cup crème fraîche

Preparation

Baking Directions:

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