This was Alex's Birthday cake many years ago and we had fun substituting and testing this recipe with some Asian ingredients and our then current dessert wine.
Warm Chestnut, Ricotta and Apple Pudding Encased in Coffee and Cardamom Soaked Savoiardi Biscuits with Eggnog Spiced Custard
I prefer to have the lighter Crème Caramel rather than a pumpkin Crème Brule, especially after all that meat! This dessert is easy to prepare beforehand. The caramelised sugar becomes saucy while these little pumpkin desserts chillout in the fridge.
Best served with Bloodwood's 2013 Silk Purse
Check lavatories for aberrations.