Let cool.
For the creme brulee, whisk together egg yolks and
00\u00b0F To obtain pumpkin puree, steam the pumpkin flesh or cook
owl. Stir in heavy cream, pumpkin puree, allspice, cinnamon, nutmeg, and
ix well.
For the creme brulee:
Preheat the oven to
o 2 days.
Make Creme Brulee: Sprinkle 2 teaspoons sugar evenly
stir to combine. Add frozen pumpkin and simmer, stirring often, until
alt.
Combine heavy cream, pumpkin pie spice, and vanilla extract
ream mixture. Whisk in the pumpkin puree.
Strain mixture into
Combine first 7 ingredients in a bowl.
Slowly stir in evaporated milk and blend well.
Fill 6 (5 or 6 ounce) heat-proof custard cups with cream brulee mixture.
Place filled custard cups in a shallow baking pan and add hot water to fill pan 1-inch deep. Bake in preheated 325\u00b0 oven for 50 to 55 minutes, until knife inserted in center of custard comes out clean.
Refrigerate cooled custard for 2 to 3 hours until set and well chilled.
dd vanilla, cinnamon, nutmeg and pumpkin.
Divide among the six
he vanilla, cinnamon, nutmeg, and pumpkin, and whisk until smooth. Strain
caramelize the sugar with a creme brulee torch.
ixture and and fold (the recipes says \"macaronnez\", I don't
Garnish, if desired.
ALMOND CREME BRULEE:
Reduce vanilla to 1
owl.
Step 6: Pour creme brulee into 2 baking cups.
cinnamon, salt, ginger, cloves, and pumpkin in a bowl. Slowly pour
auce pan.
Cook the creme until nape` (it coats the
amekins. Bake just until the creme brulee is set, but still trembling
o 140\u00b0C.
For creme brulee, combine cream, milk and vanilla
rown sugar on top of creme. Place dish into bowl of