The Signature Room at the 95th®
875 N. Michigan Ave.
Chicago, IL 60611
Phone: 312.787.9596
E-Mail
Pecan Pie
Yields: 6 Servings
Ingredients:
3 whole eggs, beaten
1 cup dark corn syrup
1 cup sugar
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
1 cup pecans
1 9 inch pie crust unbaked
Method:
Combine all ingredients and pour into unbaked pie shell. Bake at 325 degrees for one hour.
Pumpkin Crème Brûlée
Yields: 8 / 6 oz. servings
Ingredients:
1 Quart Heavy Cream
6 oz. Sugar
9 Egg Yolks
4 oz. Pumpkin Purée
1/4 Tbsp. Ground Cinnamon
1/4 Tbsp. Ground Nutmeg
1/2 Tsp. Vanilla Extract
1/2 Tsp. Grand Marnier
Method:
In a 3 quart saucepan, bring heavy cream, vanilla and Grand Marnier to a boil and temper into egg yolks and sugar. Strain and pour into a 6 oz. shallow mold or soup cup. Add pumpkin purée, cinnamon and nutmeg. Mix and pour in the mold. Bake at 350° in a water bath for 45 minutes or until lightly set. Let cool, then sprinkle with granulated sugar and glaze under broiler. Serve at once.