All right, today we are doing a delicious pumpkin brulee. We got a request for pumpkin flan and on the site you will read it and do flan. But this is really similar and this is going to be fantastic for your winter tables especially on Christmas. This will make a fantastic and spectacular dessert and it’s really easy.
In the bowl where three egg yolks, now three eggs, three egg yolks, I added half a cup of packed brown sugar. All right I cream that together for a couple of minutes that is one cup of heavy cream. Now come on splitter and use the heavy cream, now if you have to use milk go ahead but I hope you use a cream. So one of cream get stirred in so that’s our egg, we got a brown sugar in our cream and once that mix pretty well for like two minutes you are going to have one cup of pumpkin puree.
Now you get this, you buy this can at the store, now you know organic brand. Do not use pumpkin pipe filling. That’s going to already have bunch of stuff in it. So you want to use just the regular pumpkin puree. You can also use butter and a squash, it works great. Mix that in well and now we are going to slice that just a little bit and this is kind of the traditional pumpkin pie spices. I’m going to grate in some fresh nutmeg, if you are going to use the powder, the can version, it’s like quarter of a teaspoon, a little bit of all spice again maybe a quarter half of the teaspoon, looks the shape there.
And again I am pretty much a minimalist of the stuff; I don’t like to over spice it. A little bit of cinnamon, couple of shakes again maybe a quarter of a teaspoon and that’s pretty much it. Some people will add ginger to this or maize certain things like that’s so. And here’s a little tip, a little pinch of salt, all right a little bit of salt in desserts really brings out the flavor and the sweetness. So pinch a salt, mix that up and we are ready to pour in to our ramekins.
So what you need here is some oven proof, some nice five ounce ramekins, get yourself a set of ramekins. It’s so useful. You see these in a lot of my clips and don’t flow it all the way to the top, leave a half inch because you will why in a few minutes. Now I have some rubber silicon pot holders that you use at the bottom of this baking dish so these ramekins wouldn’t slide around. You can use kitchen towel. You don’t have to use anything just be careful when you put it in the oven and before you put it in your oven, I want you to fill it halfway up with hot water and that’s going to help to cook evenly.
Now 325 degrees so kind of a low oven for 30 to 35 minutes and again it has to be totally fired and set. It’s going to be pretty set so that the wiggle I’m giving it, that’s done. So 30 to 35 minutes at 325. Once they are cooled, this is going to cool for a couple of hours in the fridge then you got to put on a couple of tablespoons of sugar, make sure it’s coated and I really hope you have a blow torch because these are much harder to do under the broiler and this little crumble blow torch these are really cheap now. You can get it any gourmet shop or kitchen store or outline and it’s so fun. So what you're going to do is you are basically brulee the top. It kind of means burn the top, burn the sugar on the top and I kind of keep the flame not too close. You are going to actually see like little beads, so there you go there are little beads of sugar, kind of clear this point.
Once that starts happening and the surface kind of starts melting, then you can get a little closer with the flame and you’ll just see all caramelized. It will just turn in to this molten beautiful brown sugar and don’t worry about a few dark spots that is one of the signature of visuals of the cream brulee in this case the pumpkin brulee. You really do want to caramelize that sugar. So keep going around and as you turn the ramekin, hold it from the bottom, don’t grab the top and keep going around until it’s all melted and when that cools you are going to have the most incredible, delicious, crispy, crunchy, rock-hard top on top of this beautiful, creamy, silky pumpkin cream underneath.
It’s just an unbelievable contrast. So in fact you see it’s bubbling, and let that cool for about five minutes before you serve and again you are going to have great audio for you. So I actually have the crew lower down the boom of mic here and we are going to see if we can hear this, so listen to this when I tap the top of this pumpkin brulee with a spoon. Here we go, lower the mic, see my crew. It’s getting hard like rock candy and the best part, oh, yeah, give me one more of those. Actually I kind of start to sound emerald there, I never get tired in saying that. Anyway I hope you try this, it’s so easy, it’s so delicious impress your guests, get one of those torches and enjoy.
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