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Pumpkin crème brulee




Source of Recipe


Broadcast


Recipe Introduction


6-8 Servings


List of Ingredients




INGREDIENTS:

8 egg yolks
1/2 cup sugar
4 cups cream
1 tsp. vanilla or 1 vanilla bean
1/4 tsp. ground cinnamon
1/2 cup pumpkin puree

For the sugar crust:
2 tsp. granulated sugar
1 tsp. brown sugar

For service:
1 cup lightly sweetened whipped cream
1/4 cup toasted sliced almonds
6 - 8 each fresh mint sprigs


Recipe



METHOD:
Preheat oven to 350 degrees F. Place cream and vanilla in a heavy saucepan. If using vanilla bean, split and scrape into cream. Scald cream over medium heat. Remove and cool for 10 minutes.

Combine egg yolks and sugar in a bowl. Whisk until eggs turn pale yellow in color. Add cooled cream mixture slowly into to sugared egg yolks. Add cinnamon and pumpkin. Mix until well incorporated. Portion mixture into ceramic brulee dishes or ramekins. Create a "Bain Marie" or water bath by placing filled brulee dishes into a deep baking pan. Add enough water to cover halfway up the sides of the dishes. Bake in preheated oven at 350 degrees F. for 45 minutes - 1 hour. Remove and cool. Combine sugars and mix well. Sprinkle over each creme brulee. Glaze in top broiler or with a small torch until sugar is caramelized. Cool slightly. Garnish with whipped cream, almonds and mint sprigs.

Scalding served two purposes, to kill potentially harmful bacteria in the milk, and to destroy enzymes that keep the milk from thickening in recipes. Pasteurization, however, accomplishes both of those goals, and since almost all store-bought milk in Western countries is pasteurized these days, scalding is essentially an unnecessary step.