Halloween Party Recipes: Witches' Teeth and Custard Cups

Directions

1. Take 4 apples (2 red, 2 green). Core them and cut into quarters. On the skin side of each quarter, carve out a wedge to create a mouth shape. Insert slivered almonds into the top and bottom of the mouth to resemble teeth.
2. In a saucepan, combine 22 ounces heavy cream with 4 tablespoons sugar. Heat until the sugar dissolves and the cream is warm to the touch. Meanwhile, place 1½ cups pumpkin seeds in a dry heavy-bottomed skillet over medium heat. Toast, stirring often, until they turn just golden brown.
3. Add the toasted pumpkin seeds to the warm cream and let steep for 1 hour. After steeping, blend the mixture in a blender until smooth. Strain through a fine-mesh sieve. Return the strained liquid to the saucepan and put it back on the heat.
4. In a large bowl, whisk 10 egg yolks together. Gradually add the hot cream mixture to the yolks in small increments, whisking constantly, to temper them. Once tempered, pour the egg mixture into the saucepan with the remaining hot cream and remove from heat. Cool completely by placing the saucepan in an ice bath.
5. Once cooled, ladle the custard into small oven-safe ramekins. Place ramekins in a water bath and bake at 300°F for 8–10 minutes, until set. Serve chilled and garnish with additional pumpkin seeds and fresh mint.