Difference between revisions of "Pumpkin Creme Brulee"

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Submitted by [[:Category:The Jizzer's Recipes|The Jizzer]] Uploaded by [[:User:madaslue|madaslue]]
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Submitted by [[:Category:The Jizzer's Recipes|The Jizzer]] Uploaded by [[:User:madaslue|madaslue]][[category:Dessert]][[Category:Pumpkin]][[Category:Squash]]
  
 
Here's a rather unconventional dessert that will fit in with any holiday menu. The end result tastes very much like a smooth, custardy pumpkin pie.
 
Here's a rather unconventional dessert that will fit in with any holiday menu. The end result tastes very much like a smooth, custardy pumpkin pie.

Latest revision as of 04:43, 11 October 2011

Submitted by The Jizzer Uploaded by madaslue

Here's a rather unconventional dessert that will fit in with any holiday menu. The end result tastes very much like a smooth, custardy pumpkin pie.

Pumpkin Creme Brulee

Ingredients: 1 1/2 cups heavy cream 1/2 cup whole milk 1/8 teaspoon cinnamon 1 pinch allspice or 2 pinches nutmeg 1 pinch ground cloves 1 pinch ground ginger (fresh is too strong here) 4 egg yolks 1/2 cup sugar 1/4 cup pumpkin puree 1/3 cup coarse sugar or raw sugar Whole cloves and cinnamon for garnish Whipped cream (optional)

Pumpkin Creme Brulee 01.jpg


1) Preheat oven to 300 degrees.

2) Mix cream, milk, cinnamon, ginger, cloves, and nutmeg in a saucepan. Heat just until boiling, set aside. Let cool slightly.

Pumpkin Creme Brulee 02.jpg


3) Mix sugar and egg yolks in separate bowl.

Pumpkin Creme Brulee 03.jpg

Pumpkin Creme Brulee 04.jpg


4) Whisk in cream mixture.

Pumpkin Creme Brulee 05.jpg


5) Add pumpkin, whisk until blended.

Pumpkin Creme Brulee 06.jpg


6) Pour into ramekins set in a deep baking dish.

Pumpkin Creme Brulee 07.jpg


7) Add HOT water to dish, being careful not to get any IN the ramekins otherwise the custard will fail. PROTIP: Put the pan on the oven rack and THEN add the hot water to eliminate spillage caused by transferring.

Pumpkin Creme Brulee 08.jpg


8) Bake about 35-40 minutes. Custard should still jiggle a little bit but not be liquidy. Think slightly loose jell-o. Let cool 15 minutes.

9) Cover TIGHTLY with plastic wrap. Do not let the plastic touch the surface of the custard. Cool in refrigerator for at least 2 hours.

10) Pour raw sugar onto creme brulee until covered, then pour off excess. Using kitchen torch, brown the sugar. If you lack a torch, throw the ramekin under a broiler for about 2 minutes.

Pumpkin Creme Brulee 10.jpg


11) Result should be dark brown and crispy, but not blackened.

Pumpkin Creme Brulee 11.jpg


12) Arrange on plate, garnish with cinnamon whipped cream, cloves, more cinnamon. Eat!

Pumpkin Creme Brulee 12.jpg