PUMPKIN CREME BRULEE
Steps:
- Preheat the oven to 300 degrees F.
- In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes. In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree. Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath. Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools. Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours, and up to 24 hours.
- When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before serving.
PUMPKIN CREME BRULEE RECIPE
Steps:
- Pre-heat the oven to 300˚ F
- If using homemade pumpkin puree, blend it a little more before using to make it an extra fine puree.
- In a medium bowl, whisk together 3 whole eggs and 1/2 cup sugar until well blended.
- Heat 1 3/4 cup heavy whipping cream in a sauce pan, almost to a simmer; stirring frequently to prevent scorching.
- Slowly add hot cream while whisking (Adding it to quickly can result in scrambled eggs = not good!)
- Strain the cream/egg/sugar mixture through a strainer into a large measuring cup or bowl with a pouring lip.
- Whisk in 1 cup pumpkin puree and 1/4 tsp cinnamon.
- Divide the mixture into 8 (4 oz) cups and place in a large casserole baking dish or into 2 dishes if they don't fit.
- Fill the baking dish with boiling water about halfway up the sides of the ramekins. Bake at 300˚ F for 35-40 minutes. The creme brulee centers should barely wiggle when you move the pan.
- Cool to room temperature then cover and refrigerate until ready to serve. Note: don't caramelize until ready to serve.
CHEF JOHN'S PUMPKIN CREME BRULEE
This is a great seasonal twist on the restaurant classic. The texture is actually closer to a pudding than a classic creme Brulee, and of course, the star of the dish is the crisp sugar top. This is great for your busy holiday schedule since you can make them the day before and then finish the sugar torching before you serve.
Provided by Chef John
Categories Fruits and Vegetables Vegetables Squash
Time 2h45m
Yield 7
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Whisk egg yolks and brown sugar together in a large bowl. Stir in heavy cream, pumpkin puree, allspice, cinnamon, nutmeg, and salt.
- Divide pumpkin mixture between seven (5-inch) ramekins about 1/2 inch from the top.
- Place the ramekins in a baking dish and fill with the baking dish hot water to reach halfway up the sides of the ramekins.
- Bake in preheated oven until just set, 30 to 35 minutes. Remove ramekins and refrigerate until completely cool, at least 2 hours.
- Sprinkle about 1 tablespoon of sugar onto each creme brulee. Melt the sugar with a chef's torch until crisp and dark brown, 1 to 2 minutes. Allow to cool before serving.
Nutrition Facts : Calories 269.3 calories, Carbohydrate 34.2 g, Cholesterol 134.4 mg, Fat 14.6 g, Fiber 1.4 g, Protein 2.3 g, SaturatedFat 8.6 g, Sodium 127.5 mg, Sugar 30.8 g
PUMPKIN CREME BRULEE
I've never met a creme brulee that I didn't love! I'm not a big pumpkin fan, but this is fantastic. -Tamara Leonard Merritt, Raleigh, North Carolina
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, whisk egg yolks and 1/3 cup sugar. In a small saucepan, heat cream over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in the pumpkin, vanilla and spices., Transfer to eight 6-oz. ramekins or custard cups. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., If using a creme brulee torch, sprinkle with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.
Nutrition Facts : Calories 452 calories, Fat 38g fat (22g saturated fat), Cholesterol 327mg cholesterol, Sodium 43mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
GOLDEN PUMPKIN CREME BRULEE
Provided by William Norwich
Categories appetizer, dessert
Time 1h
Yield about 14 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. In a large saucepan, combine the cream, half the granulated sugar and the vanilla bean. Heat just to boiling.
- Place the egg yolks and remaining granulated sugar in a large bowl and whisk until blended. Whisk in half the hot cream mixture and pour the mixture into the remaining cream in the saucepan. Over low heat, stir the custard constantly until it coats the back of a wooden spoon. Pour the mixture through a sieve into a large bowl; discard the vanilla bean. Whisk in the pumpkin and spices.
- Fill about 14 four-ounce ramekins with the custard and place them in a large roasting pan. Add enough boiling water to the pan to come halfway up the sides of the ramekins. Bake custards about 35 minutes, until just set (they should jiggle a little in the center).
- Cool the custards, cover with plastic wrap and refrigerate overnight.
- To serve, cover the surface of each custard with a 1 1/88-inch layer of brown sugar and caramelize the sugar under a broiler or with a kitchen blowtorch. Sprinkle with a small amount of gold dust.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 12 grams, Carbohydrate 25 grams, Fat 31 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 18 grams, Sodium 40 milligrams, Sugar 23 grams
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