Pumpkin Bavarian Creme Recipes

PUMPKIN BAVARIAN CREME

Steps:

• 1. Place the bourbon in a small bowl or cup and sprinkle with gelatin. Allow the gelatin to bloom. 2. Heat the sugar, coconut milk and pumpkin puree over medium heat. 3. Whisk the egg yolks and cornstarch together. Temper* the pumpkin mixture into the egg yolks and return to the heat. Stir continuously over medium heat until the mixture is very thick. Add the gelatin, vanilla and spices and cool completely. 4. In a stand mixer fitted with a whisk, whip the whites until they are at medium peaks. 5. Cook the water and remaining sugar until a temperature of 250 degrees is reached. 6. Whip the whites until they are a stiff peak and turn down the mixer. Pour the hot sugar syrup into the whites. Turn the mixer to high and whip until the meringue has cooled. 7. Fold the meringue into the chilled pumpkin mixture. Serve over Pumpkin Sponge Cake *Temper the eggs by slowly bring up the temperature of the eggs by gently adding the hot liquid to the eggs. This will prevent them from scrambling! If you DUMP all the hot liquid in at once, you will have scrambled, curdled eggs

PUMPKIN PIE CREME BRULEE

Steps:

• Preheat the oven to 325 degrees F.
• Place the pumpkins in a large roasting pan, with water coming up 1/2 inch up the sides.
• Bring the cream to a simmer in a medium saucepot. Add the pumpkin puree, brown and granulated sugars, orange liquor, pumpkin spice and salt. Bring the mixture back to a simmer, whisking often. Turn off the heat.
• Place the egg yolks in a medium bowl. Slowly whisk in 1 cup of the hot pumpkin mixture, then slowly whisk the warmed egg mixture back into the pot to fully temper. Strain the mixture, then divide it among the pumpkins, filling about three-quarters of the way to the top. Place the roasting pan in the oven and bake until the centers are set, 40 to 45 minutes.
• Carefully remove from the oven. Using a spatula, carefully remove the pumpkins from the pan and place on a sheet tray. Let cool completely at room temperature. Place in the refrigerator until completely chilled, about 4 hours.
• When ready to serve, sprinkle the tops with enough turbinado sugar to cover in a thin, even layer. Torch the sugar with a kitchen torch until melted and caramelized. Place on plates and serve.

CHEF JOHN'S PUMPKIN CREME BRULEE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Whisk egg yolks and brown sugar together in a large bowl. Stir in heavy cream, pumpkin puree, allspice, cinnamon, nutmeg, and salt.
• Divide pumpkin mixture between seven (5-inch) ramekins about 1/2 inch from the top.
• Place the ramekins in a baking dish and fill with the baking dish hot water to reach halfway up the sides of the ramekins.
• Bake in preheated oven until just set, 30 to 35 minutes. Remove ramekins and refrigerate until completely cool, at least 2 hours.
• Sprinkle about 1 tablespoon of sugar onto each creme brulee. Melt the sugar with a chef's torch until crisp and dark brown, 1 to 2 minutes. Allow to cool before serving.

PUMPKIN BAVARIAN DESSERT

Steps:

• Cook pudding according to package directions. Combine in a large bowl the prepared pudding, pumpkin, sugar,spice and vanilla. Mix well. Chill for 1 hour.
• Prepare an 8-inch spring form pan with the 2 Tablespoons of corn syrup and sprinkle with 4 ounces of the toasted almonds. Set aside.
• Beat the whipping cream until stiff and then fold into the chilled pumpkin mixture. Spoon the mixture into the prepared pan. Freeze overnight.
• About an hour before serving, loosen torte around edges with a knife; release spring and carefully lift off pan. Place torte and bottom base on a large serving plate. Place in refrigerator to soften.
• Just before serving, scoop the ice cream into petals with a large spoon and mound on top of torte. Drizzle with the Golden Sparkle Sauce and sprinkle with the remaining almonds. Cut into wedges, serve with additional sauce, if desired. This dessert will hold up well in freezer for several days. Golden Sparkle Sauce: Heat sugar in a heavy skillet over low heat, stirring constantly with a wooden spoon, until melted into a golden syrup.Remove from heat and very slowly stir in the boiling water. Return to heat and add the butter and corn syrup. Cook, stirring constantly, until smooth and blended; remove from heat(the sauce will be thin,but thickens as it cools). Store in a covered jar at room temperature. Makes 2 cups..