CRUNCHY-TOPPED PUMPKIN BRûLéE
Skip the broiled sugar-topped brûlées that require special tools and opt for our easy, make-ahead dessert topped with crunchy granola.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Grease 6 (6-oz) ramekins or custard cups with butter; place in 13x9-inch (3-quart) glass baking dish. In large bowl with wire whisk, beat egg yolks about 1 minute or until slightly thickened. Beat in sugar, cream, pumpkin and pumpkin pie spice until smooth. Divide mixture evenly into ramekins.
- Place baking dish on rack in center of oven. Add warm water to dish until halfway up sides of ramekins. Bake uncovered 50 to 55 minutes or until set. Carefully remove baking dish from oven; place on wire rack. Cool 20 minutes.
- Remove ramekins from water. Cover each with plastic wrap; refrigerate at least 2 hours to chill.
- Before serving, remove plastic wrap from ramekins; top each with about 1/2 tablespoon granola mixture.
Nutrition Facts : Calories 350, Carbohydrate 19 g, Cholesterol 295 mg, Fat 4 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 16 g, TransFat 1/2 g
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
You don't have to wait for Thanksgiving to try this lovely treat. This is easy to make and highly recommended. I made 10 lovely 2-ounce brulees for a dessert buffet. When you make them smaller, remember they take less time to cook. You will have about 20 ounces of custard to divide between the number of ramekins you decide on. From Gale Gand, Food TV
Provided by SharleneW
Categories Dessert
Time 3h45m
Yield 5 4 ounce brulees
Number Of Ingredients 10
Steps:
- Preheat the oven to 300°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.
- Strain mixture into a large glass measuring cup (the measuring cup makes it easier to pour into the ramekins without mess).
- 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.(Center Temp will be between 161F-168F).
- 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. 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.
- Fire up your kitchen torch and melt/brown the sugar. (You can do this under a broiler, but I feel it heats up the brulee too much. You want the top crisp but the brulee cold and that result is difficult with a broiler. If you love brulees like I do--buy a torch!).
- Let cool 1 minute before serving.
PUMPKIN CREME BRULEE
Taken in a book from Marie-Josee Taillefer. The Creme Brulee with be good in the fridge for 1 week. When ready to serve, garnish with brown sugar and grill.
Provided by Boomette
Categories Dessert
Time 3h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven at 300°F To obtain pumpkin puree, steam the pumpkin flesh or cook in a marguerite. Pureed in food processor and set aside.
- With a sharp knife, open the vanilla bean in half lenghtwise and scratch the inside.
- Add the inside of the vanilla bean to the cream and heat in a casserole.
- When it begins to simmer, remove from the heat. Set aside.
- In a big bowl, mix together egg yolks and sugar 3 to 4 minutes with a whisk.
- Drizzle the hot cream on the mixture of eggs (to not cook them).
- Add pumpkin puree and amaretto (almond liqueur) and stir.
- Strain and pour in 4 ramequins.
- Put the ramequins in a oven dish. Pour hot water in the dish, around the ramequins, until 2/3 of the height of the ramequins.
- Cook in the oven 30 to 40 minutes or until the center move a little bit when you move the dish.
- Let cool and put in the fridge at least 2 hours before serving.
- When ready to serve, put around 2 tablespoon of brown sugar on top of each creme brulee.
- Put in the oven at Broil unter the broiler. Until it is caramelized.
Nutrition Facts : Calories 798.2, Fat 63.2, SaturatedFat 37.2, Cholesterol 535.8, Sodium 79.6, Carbohydrate 53.3, Fiber 0.2, Sugar 45.5, Protein 8.4
PUMPKIN PIE BRûLéE
Categories Dessert Bake Thanksgiving Pumpkin Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold overhang under and crimp decoratively. Pierce dough all over with fork. Freeze 15 minutes. Line crust with foil; fill with dried beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans. Reduce oven temperature to 350°F.
- Whisk pumpkin and 3/4 cup sugar in large bowl to blend. Whisk in eggs, then cream, spices, and salt. Pour filling into warm crust. Bake pie until filling is set in center, about 50 minutes. Transfer pie to rack; cool 30 minutes. Chill until cold, at least 2 hours and up to 1 day.
- Preheat broiler. Sprinkle pie evenly with 2 tablespoons sugar. Broil until sugar melts and begins to caramelize, turning pie for even browning, about 1 minute. Let pie stand until topping hardens, about 20 minutes. Sprinkle pie again with remaining 2 tablespoons sugar. Broil again until sugar browns, about 1 minute. Refrigerate pie until topping hardens, about 30 minutes. Serve or keep refrigerated no more than 2 hours longer.
More about "crunchy topped pumpkin brûlée food"
CRUNCHY-TOPPED PUMPKIN BRûLéE RECIPE
From lifemadedelicious.ca
Servings 6Total Time 3 hrs 35 minsCategory Dessert
SALTED PUMPKIN CRèME BRûLéE - FOOD52
From food52.com
Reviews 26Servings 8-12Cuisine AmericanCategory Dessert
PUMPKIN CRèME BRûLéE – THE CRUNCHY BAKER
From crunchybaker.com
PUMPKIN CRèME BRûLéE WITH FRESH GINGER AND CINNAMON …
From foodandstyle.com
SPICED PUMPKIN CRèME BRûLéE - COOKS WITH COCKTAILS
From cookswithcocktails.com
PUMPKIN CREME BRULEE | WITH SPICE
From withspice.com
Cuisine AmericanTotal Time 1 hrCategory DessertCalories 505 per serving
CRèME BRULéE PUMPKIN PIE - THE FOOD CHARLATAN
From thefoodcharlatan.com
PUMPKIN CRèME BRûLéE #PUMPKINWEEK - CINDY'S RECIPES AND …
From cindysrecipesandwritings.com
PUMPKIN CREME BRULEE WITH WHITE CHOCOLATE - FOODNESS GRACIOUS
From foodnessgracious.com
CRUNCHY-TOPPED PUMPKIN BRûLéE | RECIPE | CLASSIC …
From pinterest.com
CRUNCHY-TOPPED PUMPKIN BRûLéE | RECIPE | DESSERTS, …
From pinterest.com
MAKE-AHEAD PUMPKIN BRIOCHE BREAD PUDDING WITH CRUNCHY CORNFLAKE TOPPING ...
From rachaelrayshow.com
EASY PUMPKIN CREME BRULEE RECIPE | BROWN SUGAR FOOD …
From bsugarmama.com
PUMPKIN CRèME BRûLéE – AMY ROLOFF
From amyjroloff.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love