Pumpkin Spice Creme Brulee

Source : Preheat The Oven To 350in A Saucepan Combine Milk Cream Sugar Cinnamon Nutmeg Cloves Ginger Salt And Allspice Heat Just To A Simmer To Dissolve S...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : August 21, 2022

Step:

  1. Preheat the oven to 350

  2. In a saucepan combine milk, cream, sugar, cinnamon, nutmeg, cloves, ginger, salt and allspice heat just to a simmer to dissolve sugar, add vanilla and chill, covered 30 minutes

    Pumpkin Spice Creme Brulee recipe step 2 photo
  3. Whisk in egg yolks, whisk until smooth, add the pumpkin,whisking until well blended.Strain through a fine mesh strainer into a bowl

    Pumpkin Spice Creme Brulee recipe step 3 photo
  4. Pour custard into 8 - 8 ounce ramekins place ramekins in baking pan, line bak I'm ng pan wit b clean kitchen towel to keep ramekins from sliding around in the pan. Pour enough hot water to come halfway up the sides of the ramekins.Bake for 25 to 30 minutes until the custards are set around the edges but still a little shaky in the center.

    Pumpkin Spice Creme Brulee recipe step 4 photo
  5. carefully remove pan from the oven. Remove ramekins from the water bath to cool to room temperature, then cover with plastic wrap and refrigerate for at least 8 hours or overnight.

    Pumpkin Spice Creme Brulee recipe step 5 photo
  6. Preheat the broiler, or better yet use a small propane torch remove plastic wrap from each brulee and sprinkle a thin layer of granulated sugar on top of each custard. Using torch on low heat sugar un y IL it melts and turns golden or broil for 30 to 60 seconds until sugar is caramelized. Serve

    Pumpkin Spice Creme Brulee recipe step 6 photo
  7. Its great by itself but even better with a garnish of gingersnap cookies, recipe attached below, and whipped cream

    https://cookpad.com/us/recipes/355102-ginger-snap-cookie-thins

    Pumpkin Spice Creme Brulee recipe step 7 photo

Ingredients

  1. 2 cup milk
  2. 2 cup heavy cream
  3. 10 tbsp granulated sugar
  4. 1/2 tsp cinnamon
  5. 1/2 tsp allspice
  6. 1/4 tsp ground cloves
  7. 1/4 tsp ground ginger
  8. 1/8 tsp salt
  9. 1 tsp vanilla extact
  10. 1/4 tsp ground nutmeg
  11. 9 large egg yolks
  12. 3/4 cup unseasoned canned pure pumpkin
  13. 1 cup granulated sugar
  14. whipped cream and gingersnap cookies, recipe attached in direction step #7

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