Courtesy of Local Chefs Sam Hellman-Mass and Sarah Helsley.

Crème Caramel
1⁄2 cup sugar (for the caramel)
2 cups milk
1⁄2 cup plus 11⁄2 teaspoons sugar (for the
crème)
Pinch of salt
4 eggs, plus 1 egg yolk
11⁄2 teaspoons vanilla extract

Preheat oven to 325 degrees. Put 1⁄2 cup of sugar in a small sauce pan and begin to heat over medium heat, stirring occasionally with a wooden spoon. The sugar will begin to melt and start to clump together; continue stirring. Once most of the sugar is melted and has started to brown, remove from heat and stir to smooth the lumps; return to the heat if it begins to thicken. Divide the caramel between six 4-ounce ramekins and allow to cool at room temperature. Bring the milk, half of the remaining sugar and salt to a simmer. While the milk is heating, in a separate bowl combine the eggs and yolk with the remaining sugar and the vanilla, and
whisk to combine. Bring the milk to a simmer, remove from the heat and gradually pour it into the egg mixture, whisking constantly.

Strain through a fine sieve and ladle into the cooled ramekins. Place the ramekins in a shallow baking dish and place into a 325-degree oven. Pour very hot water into
the baking dish until it comes halfway up the sides of the ramekins. Bake for 20 to 25 minutes, or until the custard is set. It should shake like set Jello. Remove the ramekins from the water bath and cool uncovered in the refrigerator for at least 24 hours.

Roasted Italian Plums
8 Italian prune plums, halved and pitted
1⁄4 cup honey

Place the plums cut side up in a baking dish. Roast in the oven at 400 degrees for 10 minutes. Remove the plums from the oven and drizzle honey over the top, then
return them to the oven and allow to roast for 5 to 10 minutes more, or until a thick syrup starts to form in the bottom of the pan. Cool in the pan with the juices.

Spiced Pecans

1 cup pecan halves
2 tablespoons salt
1⁄2 cup powdered sugar
1⁄2 teaspoon ground cinnamon
Pinch cayenne pepper
1 quart canola oil

Bring 2 quarts of water to a boil with the salt.

Heat the oil in a 6-quart pot to 325 degrees.

If you do not have a 6-quart pot, fry the nuts in smaller batches so the oil does not overflow.

Once the water is boiling, add the pecans and cook for 2 minutes. Reserving the water, remove the nuts and toss them with the powdered sugar and spices. The sugar should be completely dissolved; if you still see white flecks, add a tablespoon of the salted water. The nuts should be well coated with the mixture. Then gently lower the nuts into the hot oil (working in small batches if necessary). Allow the nuts to fry for about 2 minutes, or until the bubbling has almost stopped. Remove the nuts with a slotted spoon to a cookie tray lined with greased foil.

For the Dish

To unmold the custards, run a thin knife around the edges and invert onto a serving plate.

Garnish each plate with three plum halves and a few spiced pecans.

You can contact Sarah Helsley at [email protected] and Sam Hellman-Mass at [email protected] .