Скачать с ютуб 3 Pumpkin Desserts Easier Than Pie в хорошем качестве

3 Pumpkin Desserts Easier Than Pie

Give a gift that always gets it right, no matter what kind of coffee they like. Go to https://drinktrade.com/brian NOTE The pumpkin Crunch recipe HAS brown sugar in the custard, a detail I missed in Video. Sorry! 🔪MY GEAR: 8oz RAMEKINS: https://amzn.to/3V3qSlf STAND MIXER: https://amzn.to/4fSZePy 9" SPRING FORM PAN: https://amzn.to/3HPUOKp HALF SHEET PAN: https://amzn.to/41SQxy1 HALF SHEET WIRE RACK: https://amzn.to/41tasDT FAVORITE STAINLESS BOWL: https://amzn.to/3pTBCTo KITCHEN AID MIXER: https://amzn.to/3IGRS3s FINE MESH STRAINER: https://amzn.to/3HkQEtD SPATULA: https://amzn.to/4bq5a17 DIGITAL SCALE: https://amzn.to/30bNZO3 AMAZON STORE: https://www.amazon.com/shop/brianlage... As an Amazon Associate I earn from qualifying purchases MORE VIDEOS TO WATCH: BURNT BASQUE CHEESECAKE:    • Burnt Basque Cheesecake- Easier and B...   CREME BRULEE:    • Silky Smooth NO WATERBATH Crème Brûlée   PUMPKIN PIE:    • Perfect Pumpkin Pie Recipe | Is the B...   PUMPKIN CREME BRULEE Yield: 6 -8 oz ramekins of Creme Brulee 600g (2 ½ cup) Cream 300g (1 cup) Pumpkin Puree 5g (1 tsp) Vanilla extract 120g (½ cup) Sugar 4g (¾ tsp) Salt 9 Egg Yolks 3g (¾ tsp) Pumpkin Spice Preheat oven to 215 F In a sauce pan, heat the cream to about 150 F and set aside. Combine eggs and sugar, whisk vigorously for 30 seconds until mixture is slightly pale. Whisk in the warm cream, pumpkin puree and pumpkin spice, and strain into a pourable container. Pour into serving bowls and tightly wrap the top with plastic wrap. Poke 8 holes in the top. Bake for 1 hour and 15 minutes at 215 F, until internal temp is 170-180 F. Remove from the oven and place custards in the refrigerator for at least 2 hours. When ready to eat, top with sugar in the raw and blowtorch the sugar until it caramelizes and forms a crunchy glass over the top. PUMPKIN BASQUE CHEESECAKE Yield: 1 - 9 inch cheesecake 375g (1 ¾ cup) Cream Cheese 225g (1 cup) Goat Cheese 400g (1 ¾ cup) Pumpkin Puree 5g (1 tsp) Pumpkin Spice 350g (1 ¾ cup) Brown Sugar 5 Large Eggs 7g (1 tsp) Salt 500g (2 cup) Cream 50g (⅓ cup) AP Flour 1. Bring all ingredients to room temperature before mixing. Preheat the oven to 475°F (245°C). 2. Prepare a 9”/23cm springform pan by cutting a round of parchment paper to fit the bottom and a 30”/75cm long, 6-8”/18cm tall strip to line the sides. Spray the pan with pan spray, ensuring the parchment paper sticks to the inside, then spray the parchment. 3. In a stand mixer fitted with a paddle attachment, combine cream cheese, goat cheese, and sugar. Mix on low speed until sugar and cream cheese are well combined (3-4 minutes), scraping down the sides halfway through. Add the pumpkin puree and mix until fully incorporated, scrape down the sides.. 4. With the mixer on low, add the eggs one at a time, allowing each to fully incorporate before adding the next. 5. Scrape down the sides, then add salt. 6. Slowly stream in heavy cream with the mixer on low speed. 7. Sift flour into the batter and mix on low speed for 2-3 minutes until the flour is evenly hydrated. Scrape down the sides once more 8. Place the prepared springform pan on a sheet tray then pour the cheesecake batter into the pan. 9. Bake in the preheated 475°F (245°C) oven for 40 minutes, rotating the pan 180 degrees halfway through baking. 10. When done, the cheesecake should have a nice rise and a dark caramel colored burnt exterior. Jiggle the pan; it should be jiggly but not wet. 11. Allow the cheesecake to cool for a couple of hours before removing the springform edges. PUMPKIN CRUNCH Yield: 1 9x13 casserole dish Custard 450g (2 cups) Sweetened Condensed Milk 30g (2 tbsp) Butter, Melted 3 Large Eggs 400g (1 ¾ cup) Pumpkin Puree 35g (3 tbsp) Brown Sugar 3g (¼ tsp) Salt 15g (1 ½ tbsp) Vanilla Extract 2g (¼ tsp) Pumpkin Spice 2g (¼ tsp) Cinnamon Topping 200g (1 ¼ cup) AP Flour 200g (1 cup) Sugar 10g (2 tsp) Baking Powder 5g (1 tsp) Salt 230g (2 sticks) Butter, Melted 125g (1 cup) Pecans CHAPTERS: 0:00 Pumpkin creme brulee 4:13 Pumpkin crunch 6:42 Coffee time 7:46 Finishing the pumpkin crunch 8:33 Pumpkin Basque cheesecake ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM:   / brian_lagerstrom