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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Jack S
[email protected]I would definitely make this again.
Romeo Khanz
[email protected]This recipe is easy to follow and the results are delicious. I highly recommend it.
Greg Malenda
[email protected]I'm not a fan of the pumpkin flavor, but I still enjoyed this creme brulee. The texture was smooth and creamy, and the bruleed sugar topping was delicious.
Clement Afriyie
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion.
Alex Trujillo
[email protected]I love the combination of pumpkin and spices in this creme brulee. It's the perfect fall dessert.
Kaspars Z
[email protected]This is a great recipe for a special occasion dessert. It's sure to impress your guests.
Arslan Memon
[email protected]I've never made creme brulee before, but this recipe made it easy. It turned out great!
RAJA 420
[email protected]This recipe is easy to follow and the results are amazing. I highly recommend it.
Khalid Habib
[email protected]I made this for a dinner party and it was a huge success. Everyone loved it!
Dragnuv
[email protected]I'm not a big fan of pumpkin, but I really enjoyed this creme brulee. The pumpkin flavor was subtle and not overpowering.
Umair Haroon
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The creme brulee was absolutely delicious.
Tsholofelo Rakhoadi
[email protected]I followed the recipe exactly and the creme brulee turned out perfectly. It was creamy and delicious, and the bruleed sugar topping was the perfect finishing touch.
Kare Muto
[email protected]This is the best pumpkin creme brulee recipe I've ever tried. The texture is smooth and creamy, and the flavor is perfectly balanced.
Osei Francis
[email protected]I've made this recipe several times now and it always turns out perfectly. It's so easy to make and the results are always delicious.
MayceighLux Starling
[email protected]This pumpkin creme brulee was a hit at my Thanksgiving dinner! The pumpkin flavor was rich and creamy, and the bruleed sugar topping added a perfect touch of sweetness and crunch.