PUMPKIN CREME BRULEE
Steps:
- Put a big pot of water on to boil before getting started on everything else. Put half of the pumpkin mixture in a sieve over a small saucepan and then start adding cream and push the pumpkin mixture through with the back of a silicone spatula so that you're getting a smooth mixture into the saucepan. Continue to use the cream to push all of the pumpkin through the sieve into the saucepan. In Kitchenaid mixer with paddle attachment (or bowl with handheld mixer), mix egg, yolks, 1/2 cup of sugar, and pumpkin pie spices together on low speed until just combined. Meanwhile heat up a small saucepan and keep cream and pumpkin mixture in there (no stirring necessary) until it's very hot to the touch but not quite to the boil. With the mixer on low speed, slowly add the cream to the eggs. Be very careful and slow, too fast and the egg will curdle. Once the cream and egg mixtures are together, add the vanila and pour into 6 to 8 oz. ramekins until almost full. Place ramekins in a baking pan that has sides at least 3/4 the height (preferably the full height) of the ramekins. Pour the boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the cremes wiggle like "done" Jell-O when gently shaken. Remove the custards from the pan, cool to room temp, then put in the fridge until firm. To serve, spread 1 tbsp creme brulee sugar evenly on top of each ramekin and broil with creme brulee torch (or under broiler) until sugar caramelizes evenly. Be very careful-the liquid sugar will severely burn you if you touch it before it has a minute to harden! Allow to sit at room temperature for a minute or so, then garnish with gingersnaps.
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Deejay Eddie
eddie@gmail.comOverall, I thought the crème brûlée was good, but it wasn't my favorite. I might try a different recipe next time.
Craig Goynes
c.g17@hotmail.comThe crème brûlée was a bit too runny for my taste, but the flavor was good. I think I would cook it for a little longer next time.
Aralynn Naranjo
a-n92@aol.comThe crème brûlée was good, but I found the pumpkin flavor to be a bit overpowering. I think I would prefer a more subtle pumpkin flavor next time.
Nweke Jeremiah chidubem
chidubem_n18@yahoo.comThis crème brûlée was a bit too sweet for my taste, but it was still very good. The pumpkin flavor was rich and creamy, and the caramelized sugar topping was delicious. I would recommend using less sugar in the custard if you don't like your desserts
Lauretta Major
lauretta79@yahoo.comThis was my first time making crème brûlée and it turned out great! The recipe was easy to follow and the results were amazing. The pumpkin flavor was subtle and the caramelized sugar topping was the perfect finishing touch. I will definitely be maki
Arbaj Mikrani
m_a@hotmail.frI followed the recipe exactly and the crème brûlée turned out perfectly! The custard was smooth and creamy, and the caramelized sugar topping was crispy and delicious. I will definitely be making this again.
Mea Blatchford
blatchford_m89@yahoo.comThis crème brûlée was delicious! The pumpkin flavor was rich and creamy, and the caramelized sugar topping was the perfect finishing touch. I would definitely recommend this recipe to anyone looking for a delicious and festive dessert.
Darshana Ranasinghe
ranasinghe-darshana@gmail.comI made this recipe for a party and it was a huge success! Everyone loved it. The pumpkin flavor was perfect and the caramelized sugar topping was a nice touch. I will definitely be making this again.
Jayden Mathieu
j_mathieu@gmail.comThis is the best pumpkin crème brûlée I've ever had! The custard is so smooth and creamy, and the pumpkin flavor is perfectly subtle. The caramelized sugar topping is the perfect finishing touch. I will definitely be making this again!
Annie Seumalu
seumalu.annie91@gmail.comI'm not much of a baker, but this recipe was easy to follow and turned out perfectly. The crème brûlée was smooth and creamy, with a rich pumpkin flavor. The caramelized sugar topping was the perfect finishing touch. I'll definitely be making this ag
Qadim Adel
adel_q24@yahoo.comI tried this recipe for my Thanksgiving dinner last year and it was a huge hit! Everyone loved the creamy, pumpkin-y filling and the crispy caramelized sugar topping. I've already made it twice more since then and it's always a crowd-pleaser.
Harley Wade
harley.wade@yahoo.comThis pumpkin crème brûlée was an absolute delight! The combination of pumpkin and spices was perfectly balanced, and the custard had a smooth, creamy texture. The caramelized sugar topping added a delightful crunch and sweetness. I highly recommend t