Even though most Halloween desserts tend to be cute or scary rather than elegant, sometimes there is a need for gourmet. The following Crème BOO-lée is suitable for the most fancy dinner party. Since the rich, creamy custard is made in the slow cooker, it's especially easy on the cook. One of the best things about this recipe is that it can be made several days ahead; it needs to be chilled prior to adding the sugar layer. The ghosts can be made a week or so ahead, so the only thing needed is to broil (or use a small blow torch) the brown sugar at the last minute and garnish with seasonal fruit and the white chocolate ghosts.

Although you can use any fruit such as raspberries, strawberries, blueberries, etc., crisp fall apples are very fall-ish. They can be peeled and sliced, sautéed in butter, then sprinkled with brown sugar and caramelized; add a sprinkling of mixed spice or cinnamon and nutmeg. Fresh Mandarin oranges can be caramelized the same as the apples, and add a touch of citrus to the dish. Other alternatives are peaches, fresh or caramelized, or pumpkin chunks which have been steamed until tender, then sautéed in butter and brown sugar; sprinkle the pumpkin with a little freshly ground nutmeg and cinnamon. Broil the chilled custards at the last minute, garnish, and you'll receive a frightening amount of bloodcurdling oohs and aahs.

12 Servings

2 cups heavy whipping cream
3 egg yolks
1 1/2 teaspoons vanilla extract
1/4 cup sugar
1 dash salt

6 tablespoons brown sugar

White Chocolate Ghosts:
4 ounces white chocolate
24 semi-sweet chocolate chips

1. Place a rack or trivet on the bottom of a large rectangular or oval slow cooker.
2. Measure the whipping cream, egg yolks, vanilla, sugar, and salt in the blender; blend just until well-mixed.
3. Pour the mixture through a fine strainer into a large measuring cup.
4. Divide the mixture between 6 1/2-cup ramekins.
5. Place the ramekins on the rack in the slow cooker.
6. Meanwhile, bring 8 or more cups water to a boil; pour enough around the ramekins to come about 1/4 to 1/3 up the sides.
7. Cover, set the slow cooker to low, and let cook 3-4 hours or until the centers are set.
8. Remove from the slow cooker, cover each with plastic wrap, and place in the refrigerator until chilled through.
9. When ready to serve, place the ramekins on a baking sheet; sprinkle each evenly with 1 tablespoon brown sugar, and place under the broiler until the sugar melts and is bubbly.
10. Garnish with a white chocolate ghost and seasonal fruit.

1. White Chocolate Ghosts: Place the white chocolate in a glass container.
2. Microwave 1 minute; stir until melted.
3. Spoon 12 ghost shapes onto a parchment-lined baking sheet.
4. Press two chocolate chips upside down onto each ghost for eyes.

Amount Per Serving
Calories 433 Calories from Fat 318
Percent Total Calories From: Fat 73% Protein 3% Carb. 23%

Nutrient Amount per Serving
Total Fat 35 g
Saturated Fat 21 g
Cholesterol 212 mg
Sodium 68 mg
Total Carbohydrate 25 g
Dietary Fiber 0 g
Sugars 8 g
Protein 4 g

Vitamin A 27% Vitamin C 1% Calcium 0% Iron 3%

Want more Halloween ideas? There are over 130 Halloween recipes in my Halloween Cookbook, Quick Cooking for Halloween. It can be ordered from Amazon: Quick Cooking for Halloween: Over 130 Recipes to serve at the Annual Halloween BOO-ffet!