PUMPKIN CREME BRULEE
Steps:
- Preheat the oven to 300 degrees. In a large heavy bottom saucepan, combine the cream, milk, one-quarter cup of the sugar, cinnamon, ginger, nutmeg and allspice. Scrape the seeds from the vanilla bean and add them and the bean to the saucepan. Stir at a medium heat until the sugar is dissolved and then just bring to a simmer. Remove from heat.
- In a medium bowl, whisk together the yolks and one-quarter cup of the sugar. Remove the bean from the cream mixture and whisk a small amount (not more than one-quarter cup) of the mixture into the egg yolks to temper them so they do not scramble. Slowly add all the cream to the yolks, whisking constantly, until the mixture is smooth and pale yellow. Put the pumpkin puree in a large bowl and gradually whisk in the cream mixture until completely incorporated and smooth.
- Strain the custard through a very fine sieve into a chilled pitcher. Pour the mixture into six four-ounce molds. Set the molds in the oven in a baking pan containing enough hot water to come one inch up the sides of the molds. Bake for 20 to 30 minutes or until set. To determine if the custard is done, lightly tap the sides of the custard dish; if the mixture "makes waves" then it is not done. Cool slightly on a wire rack, cover with plastic wrap and refrigerate for at least two hours or overnight.
- Preheat the broiler just before serving. Evenly sprinkle one teaspoon of granulated sugar on top of each custard. Broil until the sugar caramelizes, anywhere from one to four minutes, depending on broiler's heat. Watch carefully so the sugar doesn't burn; it should be a golden brown. Serve in individual molds on dessert plates.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 10 grams, Carbohydrate 26 grams, Fat 27 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 16 grams, Sodium 41 milligrams, Sugar 24 grams
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ammar.mohsen mohammed
[email protected]The pumpkin flavor in this crème brûlée was a bit too subtle for me. I would have liked it to be more pronounced.
Meatball Meatball
[email protected]I found this recipe to be a bit too sweet for my taste. I would recommend reducing the amount of sugar in the custard.
Akshay Ambhire
[email protected]I'm not sure what went wrong, but my crème brûlée didn't turn out as expected. The custard was too runny and the burnt sugar topping didn't caramelize properly.
Dakota King
[email protected]This pumpkin crème brûlée is a must-try for any pumpkin lover. It's delicious and easy to make.
Cj Johnston
[email protected]The burnt sugar topping on this crème brûlée is amazing. It's so хрустящий and adds a nice touch of sweetness.
HVcrazy
[email protected]I love the combination of pumpkin and custard in this crème brûlée. It's the perfect fall dessert.
youtuber 88
[email protected]This is the best pumpkin crème brûlée recipe I've ever tried. It's so easy to make and the results are always perfect. I highly recommend this recipe.
PHYCO GMR
[email protected]The pumpkin crème brûlée was a hit at my Thanksgiving dinner. Everyone loved the creamy texture and the rich pumpkin flavor. I will definitely be making this again next year.
Jacob Beaty
[email protected]This was my first time making crème brûlée and it turned out great! The recipe was easy to follow and the results were impressive. I'm so glad I tried this recipe.
asma ali
[email protected]I'm not a big fan of pumpkin, but this crème brûlée changed my mind. The pumpkin flavor was subtle and complemented the custard perfectly. The texture was smooth and creamy, and the burnt sugar topping was the perfect finishing touch.
Sunan Jati Dusun Brunei (Sunan Jati Dusun Brunei)
[email protected]This recipe was easy to follow and the results were amazing! The crème brûlée was creamy and flavorful, and the burnt sugar topping was perfectly caramelized. I served it to my family and friends and they all loved it.
Elhabchi Said
[email protected]This pumpkin crème brûlée was a delightful treat! The pumpkin flavor was rich and perfectly balanced with the sweetness of the custard. The burnt sugar topping added a nice touch of crunch. I will definitely be making this again.