Скачать с ютуб Tips for Making Crème Brûlée | Pumpkin Crème Brûlée Recipe в хорошем качестве

Tips for Making Crème Brûlée | Pumpkin Crème Brûlée Recipe

Crème Brûlée is the perfect contrast between the crispy caramelized topping and the silky, creamy custard. But how about making it with pumpkin purée? Seems like a great idea during winter! This Pumpkin Crème Brûlée Recipe is smooth, elegant and combined with a crunchy thin layer of caramel is simply delicious! Don't hesitate to follow me on: Instagram:   / stefanamercori   Tik Tok: https://vm.tiktok.com/nFaHGD/ More Easy Recipes: Lemon Pound Cake:    • How to make Lemon Pound Cake from scr...   Gingerbread Spice Madeleine Recipe:    • How to Make Traditional Madeleines | ...   Gluten & Dairy Free Cookies:    • How to make Gluten & Dairy Free Cooki...   ● Ingredients: 1 cup (250g) heavy cream one cinnamon stick orange zest vanilla extract 6 egg yolks (120g) ½ cup (100g) granulated sugar ⅔ cup (150g) pumpkin purée 1 cup (250g) milk ½ cup (90g) superfine sugar for caramelizing ● Steps: 1. Preheat the oven to 248 °F (120°C). 2. In a saucepan, heat heavy cream and add cinnamon, orange zest and vanilla. Remove from the heat and let it infuse 20 minutes, covering it with plastic wrap. 3. Mix egg yolks, sugar and pumpkin purée, without incorporating too much air. 4. Add the milk to the heavy cream (the cold milk will help temper the cream so that the egg yolks won’t be cooked when they combine) and then strain and pour gradually over the egg yolk mix. 5. Fill each ramekin with ½ cup (130g). 6. Place the ramekins in a pan. Use a blow torch to remove any air bubbles formed on the surface. Pour hot water halfway up the sides of the ramekins. 7. Bake for one hour and 10 minutes. They are cooked when the edges are set, but the center remains wobbly. Refrigerate overnight. 8. Dust with 15g (1 tbsp) sugar per ramekin. Remove the excess. 9. Use a torch to melt the sugar and make it crispy. Let it set for 5 minutes before serving. ● Notes: 1. I recommend straining the final mixture before pouring it into the ramekins, making sure it’s as smooth as possible. 2. Mix the yolks, sugar and pumpkin purée with a spatula. The whisk will create too many air bubbles. I bake you! For more recipes, please subscribe:    / stefanamercori   Leave a comment with other desserts you would like me to cover on this channel!