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Pumpkin Creme Brule
By Old Market Gourmet staff | November 26, 2007
-6 cups of heavy cream.
-2 cups of pumpkin pie filler.
-1 cup of sugar.
-1 1/2 cups of egg yolks.
-2 tbl. vanilla paste.
-2 tbl. pumpkin pie spice.
-Approx. 1/2 cup of brown sugar, dried overnight and free of lumps.
First step is to spray two 9″ cake pans lightly with pan spray. In a heavy bottomed pan add 1/2 sugar and the pumpkin pie filling to the cream and heat over a medium heat until just boiling. Meanwhile, wisk remaining sugar, vanilla paste, pie spices and egg yolk together until it lightens slightly in color. Add 1/2 cup (heated cream) at a time being careful not to curdle or cook the egg yolk. Next strain contents through a fine mesh strainer into cake pans while dividing evenly. Place the pans onto a towel that has been place into a large roasting pan. With the cake pans placed inside the roasting pan the next step would be to place the roasting pan inside an oven preheated to 300 degrees. Add hot tap water to the roasting pan until the water reaches 1/2 of the way up the sides of the cake pans and allow to bake for approx. 1 to 1.5 hours until it sets. Next remove from the oven and set on the counter until the water has cooled then refrigerate overnight. To finish, sprinkle liberally with brown sugar and then use a butane torch to melt the sugar until it just starts to smoke and then it is ready to serve.
If you are inclined to try this recipe and are in need of any preparation items remember that Fisher Fixture Company stocks all of the hard to find items you will need.
Topics: Past classes, Recipes, Cooking tips, Uncategorized |