Thursday, December 9, 2010
Ladies and Gentlemen! Boys and Girls!
We now venture to the fantastic land of creme brulee!
But, this is no ordinary creme brulee...
This is wonderful...
Not to be believed until tasted
*cue circus music*
Ok. gone overboard.
Lets just go with a plain old drum roll
Pumpkin White Chocolate Creme Brulee.
I know, awesome...right?
2 cups heavy cream
2/3 cup 2% milk
2/3 cup brown sugar
7 egg yolks
1/2 cup pumpkin puree
1/3 cup white chocolate chips
heat oven to 300 degrees f
Mix the cream. milk and spices in a saucepan, put on the stove and turn on heat
Meanwhile in a large bowl, mix the yolks and the sugar. Personally, I toss the whites. you can save them for merengue or a healthy omelet, but if you aren't planning anything else, just chuck em, or give them to the dog.
When the cream starts to get fish eye sized bubbles around the edges, remove from the heat, and stir in the white choc chips. When they are melted, pour a very small amount of the cream mixture into the eggs and quickly stir to temper the eggs. Then dump the whole mess in and stir. When it is good and mixed, add the pumpkin and stir some more like the mixin' machine that you are.
Pour the custard into ramekins. depending on the size of your ramekins this could be anything from 1/2 cup to 2 cups. That is fine. Fill your ramekins and put them in a cake pan. Pour boiling water into the pan until it reaches 1/2 way up the sides of your ramekins. Note. your ramekins are in the water, you are NOT putting water into the ramekins.
Put it in the oven for 45 to 60 minutes,until they are mostly set, but a little wobbly in the middle. Like a belly dancer!
remove from the oven and....
chill for a few hours. ..
You and the dessert.
Now comes the fun part.
Get out your torch
Put 1 t of sugar on the top of each dessert and caramelize and burn with a torch, or put under the broiler for a few minutes.
And eat! Eat I tell you!!!!!