enlarge Meredith Goad/Staff Writer

Candice Heydon of Damariscotta won third place and $10 with her maple mushroom pumpkin creme brulee.

MAPLE MUSHROOM PUMPKIN CREME BRULEE

THIS CREME BRULEE is the creation of Candice Heydon, one of the owners of the Oyster Creek Mushroom Company. It took third place in the Pumpkin Dessert Contest at this year's Pumpkinfest in Damariscotta.

8 egg yolks

2 cups whipping cream

1/2 ounce maple cap mushroom (Lactarius fragilis, also known as candy cap mushroom)

1 cup pumpkin puree

1/4 cup granulated sugar

1 teaspoon vanilla

1/2 teaspoon grated nutmeg

1/4 teaspoon cinnamon

TOPPING:

1/2 cup granulated sugar

1. Soak mushrooms in cream overnight in the refrigerator. Strain.

2. In a large bowl, whisk together the egg yolks, cream, pumpkin puree, sugar, vanilla, nutmeg and cinnamon until smooth. Divide among eight 6-ounce ramekins or custard cups.

3. Place in a shallow metal pan. Pour in boiling water to come halfway up side of ramekin. Bake in 350-degree oven until edges are set and center still jiggles, about 35 minutes. Remove from water and refrigerate until cold, at least two hours.

TOPPING: Sprinkle with sugar. Broil six inches from heat, or burn with pastry torch until melted and caramelized, about two minutes. Serves 8.