How to Make Brulee Torch Refill

Pumpkin Brulee

Thread in 'cooking equipment reviews' thread starter started by tdurden

Recipe Summary Pumpkin Brulee

Serve this delicious fall creme brulee in small pumpkins for fantastic presentation!

Ingredients | Brulee Torch Refill

4 cups heavy cream

2 teaspoons vanilla extract

16 each egg yolks

¼ cup brown sugar

¾ cup white sugar

1 teaspoon ground cinnamon

¼ teaspoon salt

¼ teaspoon ground ginger

⅛ teaspoon ground cloves

1 cup canned pumpkin puree

¼ cup white sugar

Directions

Preheat oven to 325 degrees F (165 degrees C).

Heat the cream and vanilla in a large, heavy-bottomed saucepan over medium heat; bring to a simmer. Whisk together the egg yolks, brown sugar, white sugar, cinnamon, salt, ginger, cloves, and pumpkin in a bowl. Slowly pour 1 cup of the cream mixture into the egg mixture, stirring continually. Then pour the entire egg mixture into the saucepan; whisk briskly for 1 minute. Pour the mixture into ramekins. Arrange ramekins on a baking sheet.

Bake in preheated oven until set, about 15 minutes; refrigerate for 4 to 6 hours.

Before serving, sprinkle 1 teaspoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.

Info | Brulee Torch Refill

prep: 20 mins cook: 17 mins additional: 4 hrs total: 4 hrs 37 mins Servings: 12 Yield: 12 Servings

TAG : Pumpkin Brulee

World Cuisine Recipes, European, French,