from Chef Cathie Mooers of Viking Cooking School
Serves 8
Preheat the oven to 300 degrees F.
In a medium saucepan, heat the cream, vanilla beans, seeds, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes.
In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree. Pour the mixture into 8 ovenproof ramekins and arrange in a hot water bath. Bake in the center of the oven until almost set but still a bit soft in the center, about 60 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools.
Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours, and up to 24 hours.
When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before eating. Enjoy
Serves 8
- 4 cups heavy crème
- 2 vanilla beans, cut down the side and scrape out vanilla seeds
- 1 large egg
- 6 large egg yolks
- ¾ cup + 2tbs. fine granulated sugar
- You will also need an additional 2 tsp of sugar for each crème Brulee
- 4 cups heavy crème
- 2 vanilla beans, cut down the side and scrape out vanilla seeds
- 1 large egg
- 6 large egg yolks
- ¾ cup + 2tbs. fine granulated sugar
- You will also need an additional 2 tsp of sugar for each crème Brulee
Preheat the oven to 300 degrees F.
In a medium saucepan, heat the cream, vanilla beans, seeds, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes.
In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree. Pour the mixture into 8 ovenproof ramekins and arrange in a hot water bath. Bake in the center of the oven until almost set but still a bit soft in the center, about 60 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools.
Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours, and up to 24 hours.
When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before eating. Enjoy
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