My most popular recipe yet…

This may not be my most viewed video, but it is definitely the recipe I get tagged in the most. And fall is here, so I figured I would update the recipe with a few more tips and tricks. For the FULL recipe and many others check out my website

Ingredients:
6 - 7 Mini Pumpkins
2 cups Heavy Cream
1 Cinnamon Stick (1/2 tsp ground)
5 cloves (1/4 tsp ground cloves)
1/4 inch Ginger
1/8 tsp Ground Nutmeg
1 Vanilla Bean
1/2 cup White Sugar
1/8 tsp Salt
5 Egg Yolks
For the Garnish
2 tbsp Light Brown Sugar
2 tbsp White Sugar


-CAREFULLY slice off the top of your mini-pumpkins with a rolling motion. It's always difficult to cut hard, round food, so be take your time.
-Spoon out the seeds, and then scrape down the pumpkins into little bowls. Reserving the flesh for the cream mixture.
-Combine the pumpkin flesh with everything except the egg yolks.
-Heat the whole cream mixture up to just beginning to simmer, then strain into a bowl.
-While stirring the yolks, slowly pour the cream mixture into the eggs. Use a spoon instead of a whisk at this point to keep air out of the mixture.
-Strain AGAIN as you pour the cream into the pumpkin bowls.
-Cook for 1.5-2 hours at 225F / 110C or until the sides of the dessert are solid, but the center still jiggles slightly. For bigger mini-pumpkins, you may need to raise the temp to 250F / 120C. -Judge after 1 hour, and raise the heat if the insides are still pretty liquid.
-Let the pumpkins cool down slowly to room temp & then place them in the fridge to cool.
-JUST before serving, top with any kind of sugar and torch it. I prefer a 50/50 brown/white blend.
-If you don't have a torch, I would HIGHLY recommend melting the sugar separately and pouring it on instead of any other fake brulee methods out there.

*If you need a cheap butane torch that gets the job done, I have one for 17 bucks in my Triggazon storefront.

#cremebrulee #pumpkin #fallrecipes #dessert #easyrecipes

свернуть