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
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 SPICE CREME BRULEE
Channel the season's most popular flavor with this sweet creamy custard.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 6 servings
Number Of Ingredients 6
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 PIE CREME BRULEE
Steps:
- Preheat the oven to 300 degrees F. Make the crust: In the bowl of a food processor fitted with the metal blade, pulse the crackers and pecans until finely ground, 6 to 10 pulses. Add the melted butter and brown sugar and pulse to combine. Press the mixture into the bottoms and 1/2 inch up the sides of ten 6-ounce ramekins. Put the ramekins in a large baking dish or roasting pan and blind bake in the oven, 10 to 12 minutes. Remove and set aside to cool.
- Make the custard: Combine 2 cups cream, the cinnamon, nutmeg and ginger in a saucepan over medium-high heat. Halve the vanilla bean lengthwise; scrape out the seeds with a knife, then add the seeds and pod to the saucepan. Bring to a boil and remove from the heat. Whisk the egg yolks with the granulated sugar in a bowl until the sugar is dissolved. Add the remaining 1 1/2 cups cream and the milk to the saucepan. Slowly whisk in the yolk mixture, then strain the custard through a sieve back into the bowl. Whisk in the pumpkin.
- Divide the pumpkin mixture among the ramekins. Pour hot water into the baking dish, about halfway up the sides of the ramekins. Bake until the custard is starting to set but is still a little wiggly in the middle, 55 minutes to 1 hour. Remove from the oven; remove the ramekins from the water bath and let cool to room temperature. Cover and refrigerate at least 6 hours or overnight.
- Lightly sprinkle the custard with turbinado sugar. Heat the sugar with a butane torch until caramelized. To get a thicker caramelized sugar crust, repeat, using just a light sprinkling of sugar each time. Let cool.
- In the bowl of a food processor fitted with the metal blade, pulse the crackers and pecans until finely ground, about 6 to 10 (3-second) pulses. Add the melted butter and brown sugar and pulse to combine. Press into the bottom of a springform pan, baking dish, or 8 (6-ounce) ramekins.
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 PRALINE CREME BRULEE
The crunchy pecans are a nice contrast to the creamy custard in this recipe. This dessert adds elegance to any meal.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. In a small bowl, whisk egg yolks and syrup. 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, cinnamon, vanilla and ginger., Transfer to four 6-oz. ramekins or custard cups. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, until centers are just set (mixture will jiggle), 25-30 minutes. Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., Combine sugars. If using a creme brulee torch, sprinkle custards with sugar mixture. Heat sugar with the torch until caramelized. Sprinkle with pecans. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat until sugar is caramelized, 4-7 minutes. Sprinkle with pecans. Refrigerate until firm, 1-2 hours.
Nutrition Facts : Calories 418 calories, Fat 34g fat (17g saturated fat), Cholesterol 389mg cholesterol, Sodium 39mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 2g fiber), Protein 6g protein.
REDUCED-SUGAR PUMPKIN CREME BRULEE
Classic creme brulee gets a rich pumpkin twist with the help of pumpkin pie spice and a balance of both raw sugar and stevia.
Provided by In The Raw
Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners
Time 2h55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F.
- In a medium bowl, whisk to combine yolks, sugar, and stevia.
- In a medium saucepan, bring cream to a simmer. Whisk into yolk mixture. Whisk in pumpkin, vanilla, and spices.
- Strain mixture through a fine-mesh sieve into a large measuring cup.
- Divide mixture between six 6-ounce ramekins set in a roasting pan or other deep baking dish. Place pan in oven and pour in scalding hot water so it comes halfway up sides of dishes.
- Bake until custards are set but jiggle slightly in the center, about 30 minutes. Transfer to a rack and let cool completely. Cover with plastic wrap and refrigerate until chilled, at least 2 hours and up to 24 hours.
- Before serving, sprinkle custards with a layer of sugar and use a propane torch or broiler to caramelize sugar.
Nutrition Facts : Calories 236.8 calories, Carbohydrate 20.8 g, Cholesterol 156.8 mg, Fat 17 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 10 g, Sodium 117.7 mg, Sugar 15.7 g
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 PIE CREME BRULEE
Steps:
- Preheat the oven to 300 degrees F.
- Divide the crust into 8 (6-ounce) custard cups. Put them into a 9 by 13-inch baking dish or roasting pan and blind bake in the oven for 10 to 12 minutes. Remove and set aside to cool.
- In a medium sauce pot, over medium-high heat, add 2 cups of the cream, the spices, the vanilla seeds and the vanilla bean pod. Bring to a boil and remove from heat.
- In a medium bowl, whisk the yolks with the sugar until the mixture is pale yellow and the sugar is dissolved.
- Add the remaining 1 1/2 cups of cream and the 1/2 cup of milk to the cream and spice mixture. Slowly incorporate the yolk and sugar mixture, then strain through a medium-size sieve. Whisk in the pumpkin puree.
- Divide the pumpkin mixture evenly into the custard cups lined with the crust.* Add the hot water into the baking dish or roasting pan to create a hot bath and put the pan into the oven. Bake until the custard is starting to set, yet still a little wiggly in the middle, about 35 to 45 minutes. Remove the brulee from the oven and let cool to room temperature. Cover and refrigerate overnight or at least 6 hours.
- Lightly sprinkle each custard with the turbinado sugar. Heat the sugar with a butane torch until caramelized. To get a thick caramelized sugar crust, repeat this, with just a light sprinkling each time. Allow to cool and serve.
- *Guy's Tip: if you happen to have any leftover creme brulee mixture, pour it into a baking dish and put it into another roasting pan. Add hot water about halfway up the sides of the dish and bake until custard is starting to set, yet still a little wiggly in the middle, about 35 to 45 minutes. Remove and cool to room temperature. Cover and refrigerate overnight or at least 6 hours. Refer to recipe for caramelizing sugar on top after it has cooled completely.
- In the bowl of a food processor fitted with the metal blade, pulse the crackers and pecans until finely ground, about 6 to 10 (3-second) pulses. Add the melted butter and brown sugar and pulse to combine. Press into the bottom of a springform pan, baking dish, or 8 (6-ounce) ramekins.
PUMPKIN CREME BRULEE
Make and share this Pumpkin Creme Brulee recipe from Food.com.
Provided by startnover
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 444.4, Fat 35.4, SaturatedFat 20.5, Cholesterol 388.4, Sodium 44.9, Carbohydrate 28, Fiber 0.2, Sugar 24, Protein 5.4
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
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.
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 CREME BRULEE
Make and share this Pumpkin Creme Brulee recipe from Food.com.
Provided by KathyP53
Categories Dessert
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 430.9, Fat 35.4, SaturatedFat 20.5, Cholesterol 388.4, Sodium 44.9, Carbohydrate 24.5, Fiber 0.2, Sugar 20.5, Protein 5.4
PUMPKIN CRèME BRûLéE
Categories Milk/Cream Egg Dessert Bake Thanksgiving Pumpkin Fall Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 14
Number Of Ingredients 9
Steps:
- Combine the heavy cream, vanilla, and half the sugar, bring to a boil.
- Combine the egg yolks and remaining sugar.
- Add 1/3 of the hot liquid to the egg mixture, stir constantly.
- Add the egg yolk mixture to the remaining hot cream, stir constantly. Stir in the cinnamon, allspice, and ginger.
- Fold in the pumpkin purée.
- Fill buttered oval ramekins 7/8 full, place in a waterbath.
- Bake in a 325°F (160°C) oven until just barely set, cool 30 minutes, chill overnight.
- Cover the surface of each custard with 1/8-inch of sugar, set ramekins in a hotel pan, surround with ice.
- Carmelize sugar under the broiler or with a torch.
PUMPKIN CREME BRULEE
This is so good, and a nice change from traditional pumpkin pie at the Thanksgiving feast. Try it - creme brulee is much easier than it looks. This was my son's first taste of REAL grown-up food. He finished mine, and then went for my husbands! So, I think you could say it is baby-friendly. Since this recipe used yolks and heavy cream, it will have a much softer texture than other custards.
Provided by P48422
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Oven to 300 degrees F.
- Prepare a roasting pan that can comfortably hold the 4 ramekins.
- Heat the cream and spices together until scalding.
- Set aside to let steep for 15 minutes.
- Whisk the yolks, sugar and salt together.
- Temper the cream into the yolks: wrap a wet towel around the base of the bowl to hold it steady.
- Then slowly, slowly (fast dribble) pour the cream into the yolks whisking constantly and quickly so the yolks don't scramble.
- As the yolks heat up, you can add the cream faster.
- Whisk in the pumpkin.
- Strain the mixture through a very fine mesh strainer.
- Pour into the ramekins.
- Place the roasting pan with the ramekins in the oven, then pour boiling water in the pan (being careful not to get any in the custards) to come half-way up the sides of the custards.
- bake for 30-40 minutes, or until the edges are set but the very center is still jiggly.
- Let cool at room temperature about 20 minutes, then cover in plastic and chill overnight.
- When ready to serve, sprinkle the tops with the raw sugar and either use a torch to melt the sugar, or run under a preheated, very hot broiler until the sugar is melted and browned.
- Serve at once.
Nutrition Facts : Calories 629, Fat 48.6, SaturatedFat 29.1, Cholesterol 372.8, Sodium 92.2, Carbohydrate 46.1, Fiber 0.1, Sugar 42, Protein 5.2
PUMPKIN SPICE CREME BRULEE
Creme brulee with a Thanksgiving twist. Use a sous vide for perfect results every time. Tap the tops to crack the hardened sugar.
Provided by chrisreynolds
Categories Desserts Custards and Pudding Recipes Creme Brulee Recipes
Time 2h18m
Yield 4
Number Of Ingredients 7
Steps:
- Beat egg yolks in a large bowl; mix in 1/3 cup sugar and salt.
- Combine heavy cream, pumpkin pie spice, and vanilla extract in a pot over low heat. Cook, stirring occasionally, until the temperature of the liquid reaches 158 degrees F (70 degrees C), 2 to 4 minutes; do not overheat.
- Pour hot cream mixture slowly into the beaten egg yolks. Pour cream-egg mixture slowly through a sieve into a separate bowl. Let settle until froth is reduced, about 20 minutes.
- Transfer the cream-egg mixture into 4 Mason jars. Flash the tops of the cream with a kitchen torch to remove any bubbles. Place lids on jars and finger tighten. Immerse jars in a water bath with a sous vide cooker set to 176 degrees F (80 degrees C); cook for 1 hour.
- Remove jars and let cool until safe to handle, at least 15 minutes. Prepare a large bowl with ice and water.
- Place jars in the ice bath until completely cool, at least 20 minutes. Remove lids and sprinkle 1 tablespoon sugar over the surface of each creme brulee. Torch the tops slowly using low gas at a moderate distance from the jars until sugar caramelizes, a few seconds each. Let stand until surfaces harden, about 5 minutes.
Nutrition Facts : Calories 610.3 calories, Carbohydrate 34.5 g, Cholesterol 470.3 mg, Fat 50.8 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 29.9 g, Sodium 96.8 mg, Sugar 29.7 g
PUMPKIN CREME BRULEE
Provided by Craig Claiborne With Pierre Franey
Categories dessert
Time 1h
Yield 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees.
- Cut the pumpkin lengthwise into quarters. Scrape out the seeds and membranes from each quarter. Arrange the pumpkin quarters cut-side down on a baking dish. Cover closely with foil. Place in the oven and bake for one hour. Remove the pumpkin pieces and let stand, covered, 15 minutes.
- Scrape the flesh of each quartered pumpkin into the sieve of a food mill or ricer. Press to make a fine puree. There should be about five cups. Of this, you will need one cup for this recipe. The remainder may be frozen or refrigerated to be used later in soups, pies and so on.
- Put one cup of the puree into a saucepan and add the milk, cream, molasses and cinnamon. Stir to blend and bring slowly to the simmer.
- Select a mixing bowl, preferably of stainless steel, that will sit neatly and compactly inside a larger basin of simmering water. Into the mixing bowl put the whole eggs, egg yolks and white sugar. Beat until blended.
- Pour the hot pumpkin mixture into the egg mixture. Sit the custard mixture inside the kettle over barely simmering water and start stirring immediately and constantly with a wire whisk. At this point, great care and caution must be taken to not overheat the mixture, because excess heat will cause it to curdle. Stir rapidly over and around the curves of the mixing bowl. Cook for about 12 minutes, only until the mixture achieves a fairly thick, custardlike texture, then remove the bowl from the bottom basin.
- Spoon equal portions (about five ounces) of the custard into 10 individual six-ounce, heatproof, decorative baking dishes or custard cups. Wipe any spillage off the outside of the baking dishes. Cover with clear plastic wrap, and chill thoroughly.
- Fill a small sieve with the brown sugar. Hold the sieve over each of the dishes and sprinkle with brown sugar. Wipe around the rim of each dish to remove excess sugar.
- Preheat a broiler to high. Arrange the small dishes in a metal pan filled with ice. Place under the broiler until the sugar has formed a nice crust on top. Serve immediately.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 7 grams, Carbohydrate 64 grams, Fat 17 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 9 grams, Sodium 92 milligrams, Sugar 57 grams, TransFat 0 grams
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PUMPKIN CREME BRûLéE IS A CUSTARD DESSERT WITH A CARAMELIZED TOP
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PUMPKIN CRèME BRûLéE - CANADIAN LIVING
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PUMPKIN CREME BRULEE RECIPE | BARBARA BAKES
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THE BEST PUMPKIN CREME BRULEE - JEN AROUN THE WORLD
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PUMPKIN CREME BRULEE (MAKE-AHEAD RECIPE) - THE CHUNKY CHEF
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EASY PUMPKIN SPICE CRèME BRûLéE L RENEE NICOLE'S KITCHEN
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PUMPKIN CREME BRULEE | RECIPE | SEARCH | FOOD CITY
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PUMPKIN CRèME BRûLéE WITH FRESH GINGER AND CINNAMON - FOOD
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PUMPKIN CREME BRULEE IS THE PUMPKIN DESSERT YOU
From foodnetwork.ca
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