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Pumpkin Crème Brûlée | Baked in Mini Pumpkins
It’s that time of year. I’m making pumpkin creme brulee. I got my oven on 360. These are going in. Measure the halfway mark and go a little bit above that. All right, guys. Our pumpkin’s nice and roasted. I’m going to show you a trick that I like to use before I put it through a blender or a Tammy. If you’re using a quart of cream, you’re going to need nine egg yolks. I’m using 170 g of sugar. Right. Like that. Quart of cream on the stove, medium heat. So, I’m using a whole fresh vanilla bean. Now I’m making a wet towel rain. This is going to hold and stabilize our bowl. For the pumpkin puree, add it to your cream mixture while it’s hot. We’re going to add our cream incrementally to the eggs. Let’s blaze one of these babies up. Wow. Salute.
1件のコメント
Very nice, looks like it turned out great. I just got a large cooking pumkin I'm looking to make into some recipes, so I'm exited to try this one ❤