Pumpkin And Brown Sugar Creme Brulee Food

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.

SMOKY PUMPKIN CREME BRULEE

Steps:

• Preheat the oven to 325 degrees F.
• Whisk together the egg yolks, smoked brown sugar, pumpkin pie spice and vanilla bean paste in a medium bowl.
• In a small saucepan, heat the cream over medium low until it just simmers. Slowly whisk the milk into the yolk mixture. Fold in the pumpkin.
• Place six 6-ounce ovenproof ramekins in a roasting pan. Fill the pan with just enough hot water to reach halfway up the sides of the ramekins.
• Divide the pumpkin mixture evenly among the ramekins. Bake until the centers are just set but still jiggle a bit, 35 to 40 minutes.
• Remove the ramekins from the water bath and let cool to room temperature, 30 minutes. Refrigerate until cooled completely, at least 2 hours.
• To serve, sprinkle each ramekin with 2 teaspoons of bourbon smoked sugar. Brulee with a kitchen torch until the sugar is melted and golden brown. (You can also place the ramekins under a broiler until the sugar is golden brown, about 2 minutes.)

PUMPKIN AND BROWN-SUGAR CRèME BRûLéE

Steps:

• Preheat oven to 325°F. Whisk pumpkin, 1/2 cup sugar, and 1/2 cup brown sugar in large bowl. Whisk in egg yolks and vanilla, then spices and salt. Bring cream just to boil in medium saucepan. Gradually whisk hot cream into pumpkin mixture.
• Divide mixture among eight 5x1-inch ramekins. Divide ramekins between 2 large roasting pans. Add enough hot water to pans to come halfway up sides of ramekins. Bake until custards are just set in center, about 35 minutes. Chill custards until cold, about 6 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
• Sprinkle 1 tablespoon raw sugar over pumpkin custard in each ramekin. Using kitchen torch, melt sugar until deep amber. (Alternatively, use broiler. Place ramekins on rimmed baking sheet. Sprinkle tops with brown sugar [not raw sugar] and melt directly under broiler until deep amber.) Refrigerate 15 minutes to allow sugar to harden. DO AHEAD: Can be made 1 hour ahead. Keep chilled.

PUMPKIN CREME BRULEE

Steps:

• Preheat oven to 300 Degrees.
• In a medium saucepan, add the heavy cream, milk, and pumpkin pie spice and bring it to a steaming simmer. Remove from heat.
• In a separate bowl, add the egg yolks and sugar and whisk together. Slowly add the milk mixture to the egg yolks and whisk to temper the egg yolks. Continue to add the warm milk to the egg yolks while whisking until completely combined. Add the vanilla extract and pumpkin puree and whisk.
• Pour the mixture evenly into four ramekins. Place the ramekins inside a large shallow baking dish and fill with water about halfway. Place in the oven and bake for about 45 minutes. The custard should be jiggly yet firm in the middle. Remove from the water bath. Cover with plastic wrap and place in the refrigerator for, at least, 2 hours.
• Sprinkle the custards evenly with the sugar while completely covering the custard. Use a culinary torch and torch the sugar until the sugar has dissolved and turned to a dark amber color. If you do not have a torch, turn your oven broiler on high heat and place the custards inside the oven for about 2 minutes. Be sure to stay close to the oven to keep an eye on the custards. Allow to cool and serve!
• NOTE: Don't place the custards back in the fridge after torching because the sugar will melt and the topping will no longer be crunchy.

PUMPKIN SPICE CREME BRULEE

Steps:

• Preheat the oven to 350 degrees F. Put six 1-by-5-inch creme brulee ramekins (1 cup each) in a roasting pan.
• Combine the heavy cream and vanilla pod and seeds in a medium saucepan and whisk to combine. Bring to a boil over medium-high heat. Remove from the heat, cover and allow to sit for 15 minutes. Discard the vanilla pod.
• Meanwhile, whisk the egg yolks, dark brown sugar, pumpkin pie spice and 1/4 cup of the granulated sugar in a large bowl. Add the cream mixture a little at a time, stirring constantly. Transfer the egg mixture to the ramekins. Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins.
• Bake the custard until set but still a little jiggly in the center, 35 to 40 minutes. Let cool at room temperature for 10 minutes, then remove from the water bath. Refrigerate the ramekins for at least 2 hours and up to 3 days.
• To serve: Sprinkle the top of each custard with 1 tablespoon granulated sugar. Using a kitchen blowtorch, melt the sugar, swirling the ramekins as needed to make sure the sugar is evenly browned. Let stand for 5 minutes before serving.

PUMPKIN CREME BRULEE

Steps:

• Preheat oven to 325 degrees F.
• Arrange 6 (1/2 cup) ramekins or custard cups in a large metal baking pan.
• In a medium saucepan, combine cream, brown sugar, and 1/4 cup granulated sugar. Bring to a bare simmer over medium-high heat, stirring to dossolve the sugar. Remove from the heat.
• In a medium bowl, whisk egg yolks until frothy and lemon-colored. Slowly add 3/4 cup of the hot cream mixture, whisking constantly. Add the egg mixture to the remaining hot cream, and whisk. Add the vanilla, cinnamon, nutmeg, and pumpkin, and whisk until smooth. Strain through a fine mesh strainer into a large bowl. Divide among prepared custard cups.
• Add enough hot water to come halfway up the sides of the cups Bake until custards are just set in the center but not stiff, 45 to 55 minutes. Remove from the oven and refrigerate until well-chilled, at least 3 hours or overnight.
• Sprinkle each custard with 1/2 teaspoon of the remaining sugar. Using a kitchen torch, caramelize the sugar, or preheat broiler and broil until sugar melts and caramelizes, watching closely to avoid burning and rotatiting the cups, about 1-2 minutes. Place on small dessert plates and serve.

PUMPKIN CREME BRULEE

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.

PUMPKIN CREME BRULEE

Steps:

• Preheat oven to 325°F.
• Arrange six 6-oz ramekins in a large metal baking dish.
• In a medium sauce pan combine cream and sugars.
• Bring to a bare simmer over medium heat stirring till sugars dissolve.
• Remove from heat.
• In a medium bowl whisk egg yolks till frothy and lemon colored.
• Slowly add 3/4 c cream whisking constantly and then slowly adding the rest of the cream a little at a time to prevent the yolks from cooking.
• Add vanilla, cinnamon, nutmeg and pumpkin.
• Divide among the six ramekins.
• Place pan in oven and then ad enough water to the pan to go 1/2 way up the sides of ramekins.
• Bake just until centers are slightly set but not stiff, 45-55 minute.
• Remove and refrigerate for at least 3 hours, but up to 24.
• Sprinkle each ramekin with 1/2 tablespoon sugar; use a kitchen torch to carefully caramelize.
• Prep time does not include chill time.