o prepared pan and bake for 15 mins, until golden brown
a kitchen torch (optional).
For Kelsey's cinn-a-spice
00\u00b0F To obtain pumpkin puree, steam the pumpkin flesh or cook
owl. Stir in heavy cream, pumpkin puree, allspice, cinnamon, nutmeg, and
o 2 days.
Make Creme Brulee: Sprinkle 2 teaspoons sugar evenly
owl.
Step 6: Pour creme brulee into 2 baking cups.
br>Leave in the oven for 12-14 minutes, being careful
alt.
Combine heavy cream, pumpkin pie spice, and vanilla extract
stir to combine. Add frozen pumpkin and simmer, stirring often, until
>Lower heat and simmer for 1 minute. Remove from
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.
wo eggs, reserving the whites for another use (or discarding). Put
ream mixture. Whisk in the pumpkin puree.
Strain mixture into
ixture sit at room temperature for at least 1 hour to
he liquid custard.
Bake for 30 minutes at 300 degrees
dd vanilla, cinnamon, nutmeg and pumpkin.
Divide among the six
he vanilla, cinnamon, nutmeg, and pumpkin, and whisk until smooth. Strain
n a 300 degree oven for 20 - 25 minutes or until
inutes.
To serve: Place creme brulee on silver platter; surround with
ou're eating flan, not creme brulee!