Pumpkin Creme Brûlée Recipe! скачать в хорошем качестве

Pumpkin Creme Brûlée Recipe!

Pumpkin Crème Brûlée (with Mini Pumpkins or Ramekins) A cozy fall twist on a French classic! You can bake these inside hollowed-out mini pumpkins for a show-stopping presentation, or simply use ramekins. Ingredients 4 mini pumpkins (optional — or use ramekins) 2 cups (476 g) heavy cream ⅓–½ cup (65–100 g) granulated sugar, plus extra for topping 4 large egg yolks 1 teaspoon vanilla bean paste (or vanilla extract) 1 can (15 oz / 425 g) pumpkin purée 1 teaspoon pumpkin pie spice ¼ teaspoon salt Instructions 1. Prepare the Pumpkins (optional) If using ramekins, skip to the next step. Slice off the tops of the mini pumpkins where they start to curve inward, keeping the cut level so they sit flat. Scoop out the seeds and pulp from the pumpkins and their lids. Place the hollow pumpkins upright in a deep roasting dish. Set lids aside. 2. Make the Custard Preheat oven to 300°F / 150°C. In a mixing bowl, whisk together egg yolks and sugar until just combined. In a saucepan, warm the heavy cream and vanilla over medium-low heat until hot but not boiling. Slowly drizzle a little hot cream into the egg yolk mixture while whisking. Gradually add the rest, whisking constantly so the eggs don’t scramble. Return mixture to the saucepan. Stir in pumpkin purée, pumpkin spice, and salt. Cook on medium-low heat, whisking continuously, until the custard just begins to simmer. Remove from heat. Tip: If the custard looks lumpy, strain it through a sieve into a pitcher. 3. Bake the Crème Brûlées Pour custard into prepared pumpkins (or ramekins), filling to the top. Place the roasting dish on the oven’s middle rack. Pour hot water into the dish until it reaches halfway up the sides of the pumpkins/ramekins (be careful not to splash into the custard). Bake for 25–45 minutes, depending on size. The edges should be set while the centers remain slightly wobbly. Cool in the water bath, then remove pumpkins/ramekins and chill in the refrigerator until ready to serve. (You can place the pumpkin lids back on for presentation.) 4. Torch the Tops Just before serving, sprinkle an even layer of sugar over each custard. The layer should completely cover the custard but not be too thick. Using a kitchen blowtorch, caramelize the sugar by moving the flame across the surface until golden and glassy. Serve immediately with a satisfying crack of the spoon through the sugar crust!