Spiced Pumpkin Creme Brulee With Ginger Dusted Churros Food

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.

SPICED PUMPKIN CREME BRULEE WITH GINGER-DUSTED CHURROS

Steps:

• Preheat oven to 325 degrees Fahrenheit. In a saucepan, combine cream, milk, vanilla bean and spices and bring to a simmer.
• In a separate bowl, whisk sugar into egg yolks until fully incorporated. Slowly whisk egg mixture into hot liquid until fully incorporated. Whisk in pumpkin puree.
• Pour the mixture into ramekins or a brulee mold. Place the ramekins in a cake or baking pan, and add enough hot water to the pan to come halfway up the sides of the ramekins. Bake in water bath until custard is set, about 45 minutes.
• Meanwhile, prepare the churros. Preheat oil in a fryer to 375 degrees. In a saucepan, combine water, milk, salt and sugar and bring to a boil. Whisk flour into the mixture in small batches until fully incorporated. Remove from heat and add the egg whites, mixing until the texture is completely smooth.
• Using a pastry bag fitted with a churro tip, pipe the batter into the hot oil in 2-inch strips and fry until golden brown. Drain on paper towel, and roll hot churros in chopped candied ginger and granulated ginger.
• To serve the brulee: Sprinkle top with granulated sugar and caramelize with a torch. Serve with churros.

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 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

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 350°F.
• Bring the cream to boil in heavy saucepan.
• Remove from heat.
• Add the vanilla bean.
• Let stand 20 minutes, then discard the vanilla bean.
• Alternatively, add the vanilla extract to the whipping cream and set aside.
• Whisk together the yolks, 6 tablespoons sugar and nutmeg.
• Add the pumpkin and orange liqueur and mix until smooth.
• Whisk in the cream mixture.
• Divide custard among 6 1/2 cup ramekins.
• Arrange ramekins in heavy large baking pan.
• Add enough hot water to pan to come halfway up the sides of ramekins.
• Bake until sides are set but centers move slightly when shaken, about 20 minutes.
• Remove from water bath and cool.
• Refrigerate one hour.
• Preheat broiler.
• Sift brown sugar and cinnamon into a small bowl.
• Sprinkle over custards.
• Broil 8 inches from heat source until sugar begins to melt, watching carefully, about 30 seconds.
• Serve immediately.