Easy Pumpkin Creme Brulee Recipe
By [http://ezinearticles.com/?expert=Shelley_Pogue]Shelley Pogue
I love the Fall season and being from Texas we are always happy to be on the other side of a hot summer. I love the cooler weather and all of the fresh root vegetables, and winter squash that Fall brings. I had a catering event here in Austin, TX and I normally prepare a formal dessert, and creme brulee is one that is pretty popular among most people. I had an event where I was able to really experiment on some items, and I was told to surprise them.
So, that is exactly what I did with all of the foods for that particular event. I decided to do roasted root vegetables, as well as a pumpkin creme brulee for them, and it was an absolute hit! I will now add this to one of my favorite desserts that I like to eat myself, and I want to share it with everyone else. I hope you enjoy this as much as my clients, friends, and I do!
Ingredients you will need:
1 16 oz can of Pure Pumpkin (I used Libby’s but you can use what is available)
3 cups of Heavy Cream
3/4 cup of Sugar
12 Large Egg Yolks
1 tsp of Madagascar Bourbon Vanilla Bean Paste (Sur Le Table is where I get mine) If you do not have this you can use real vanilla bean. Vanilla Extract is not the same!
1/2 teaspoon of Pumpkin Pie Spice
1/3 teaspoon of Allspice
1/4 teaspoon of Cinnamon
1/2 sheet aluminum foil to cover during cooking
**** Preheat oven to 300 degrees ****
1. Add the egg yolks and sugar and mix well for 2-3 minutes or until the egg yolks are a pale yellow. You can use a mixer if you do not want to use a wire whisk for this process.
2. dd all ingredients except the heavy cream and mix well.
3. Fold in the cream gently, once mixed, add to the ramekins.
4. You will want to use a pan that has high sides to add ramekins to a water bath. The water needs to come up about half way up the ramekins.
5. Take a sheet of foil and lay over the top but do not make it tight around the pan. You just want to keep it covered to keep the top from burning. I would start checking after about 40-45 minutes. If it is still kind of giggly you will turn the pan and cook more and start to check about every 10 minutes or so until it is done.
Make sure you do not have the foil tight on the pan you do not want to create any steam you just want to keep it from burning.
6. After you remove from the oven let is chill down for about 30 minutes or until cool enough to refrigerate. You should refrigerate at least 8 hours or overnight.
7. Add some sugar to the top of the dessert and use a torch to caramelize the sugars, and repeat at least 1 more time until you have a thick sugary crust. You will need to add back to the refrigerator for about 15-20 minutes to make sure the crust has cooled, then serve yourself or your guests a tasty Fall Dessert
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Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Chef Pogue’s website is [http://www.chefshelleypogue.com]http://www.chefshelleypogue.com.
Article Source: [http://EzineArticles.com/?Easy-Pumpkin-Creme-Brulee-Recipe&id=7367997] Easy Pumpkin Creme Brulee Recipe
