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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pumpkin cream brulee Recipe

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This recipe for Pumpkin cream brulee is from Research Medical Center Pharmacy Dept. Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
So it's 24 oz heavy cream
6 oz sugar
8 oz of pumpkin puree
1 tsp vanilla extract
1 tbsp five spice
5 1/2 oz egg yolks
Pinch of salt
Granulated sugar for crust about 4 oz to 5 oz
Confection sugar for dusting
Directions:
Directions:
Take cream, sugar, vanilla, five spice and salt and put in saucepan over moderate heat till it's scalding hot. not boiling hot. In a bowl put eggs and puree and whisk till combine. Take cream mixture and ladle into egg mixture slowly while constantly whisking the eggs with the cream. Then put through fine sieve or strainer and skim the bubbles from the top.

Place ramekins in a baking dish or casserole pan filled half way up the ramekins with water. Then fill ramekins with the cream brulee mixture till they are filled to the top. Cover with aluminum foil and put into a 350ºF convection oven for 30 minutes. To check doneness shake gently the casserole pan and if it just giggles very slightly, and holds firm, it is done. If it ripples it is not set and needs 10-15 minutes. If it is not done, keep checking 5 minute interval till it is done.

Cool and place in fridge for four to six hours till cold.
Spread sugar evenly on the cream brulee and with blowtorch caramelize sugar evenly for crispy golden crust. If no blowtorch is available turn oven on high and shelf at highest level to caramelize sugar till sugar dissolves to form crust. Dust with powder sugar.

 

 

 

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