SPICED PUMPKIN CREME BRULEE WITH GINGER-DUSTED CHURROS
This recipe came to The Times from Bruno Davaillon, the executive chef of the celebrated Rosewood Mansion on Turtle Creek restaurant in Dallas. When this combination of cold crème brulee and hot churros (deep-fried pastries dusted with cinnamon sugar) appeared on the Mansion menu, it "took off right away,'' says Mr. Davaillon. Use a star-shaped piping tool to make the churros about three to four inches long and up to a ½ inch in diameter. They can be piped out a day early and fried at the last minute before serving.
Provided by Tara Parker-Pope
Categories dessert
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees Fahrenheit. In a saucepan, combine cream, milk, vanilla bean and spices and bring to a simmer.
- In a separate bowl, whisk sugar into egg yolks until fully incorporated. Slowly whisk egg mixture into hot liquid until fully incorporated. Whisk in pumpkin puree.
- Pour the mixture into ramekins or a brulee mold. Place the ramekins in a cake or baking pan, and add enough hot water to the pan to come halfway up the sides of the ramekins. Bake in water bath until custard is set, about 45 minutes.
- Meanwhile, prepare the churros. Preheat oil in a fryer to 375 degrees. In a saucepan, combine water, milk, salt and sugar and bring to a boil. Whisk flour into the mixture in small batches until fully incorporated. Remove from heat and add the egg whites, mixing until the texture is completely smooth.
- Using a pastry bag fitted with a churro tip, pipe the batter into the hot oil in 2-inch strips and fry until golden brown. Drain on paper towel, and roll hot churros in chopped candied ginger and granulated ginger.
- To serve the brulee: Sprinkle top with granulated sugar and caramelize with a torch. Serve with churros.
Nutrition Facts : @context http, Calories 1156, UnsaturatedFat 30 grams, Carbohydrate 112 grams, Fat 68 grams, Fiber 4 grams, Protein 25 grams, SaturatedFat 35 grams, Sodium 210 milligrams, Sugar 43 grams, TransFat 0 grams
PUMPKIN SPICE CREME BRULEE
Channel the season's most popular flavor with this sweet creamy custard.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Put six 1-by-5-inch creme brulee ramekins (1 cup each) in a roasting pan.
- Combine the heavy cream and vanilla pod and seeds in a medium saucepan and whisk to combine. Bring to a boil over medium-high heat. Remove from the heat, cover and allow to sit for 15 minutes. Discard the vanilla pod.
- Meanwhile, whisk the egg yolks, dark brown sugar, pumpkin pie spice and 1/4 cup of the granulated sugar in a large bowl. Add the cream mixture a little at a time, stirring constantly. Transfer the egg mixture to the ramekins. Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins.
- Bake the custard until set but still a little jiggly in the center, 35 to 40 minutes. Let cool at room temperature for 10 minutes, then remove from the water bath. Refrigerate the ramekins for at least 2 hours and up to 3 days.
- To serve: Sprinkle the top of each custard with 1 tablespoon granulated sugar. Using a kitchen blowtorch, melt the sugar, swirling the ramekins as needed to make sure the sugar is evenly browned. Let stand for 5 minutes before serving.
PUMPKIN CREME BRULEE
Steps:
- Preheat the oven to 300 degrees F.
- In a medium saucepan, heat the cream, milk, 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 4 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, 30 to 40 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 coarse 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 serving.
PUMPKIN CREME BRULEE
You don't have to wait for Thanksgiving to try this lovely treat. This is easy to make and highly recommended. I made 10 lovely 2-ounce brulees for a dessert buffet. When you make them smaller, remember they take less time to cook. You will have about 20 ounces of custard to divide between the number of ramekins you decide on. From Gale Gand, Food TV
Provided by SharleneW
Categories Dessert
Time 3h45m
Yield 5 4 ounce brulees
Number Of Ingredients 10
Steps:
- Preheat the oven to 300°F.
- In a medium saucepan, heat the cream, milk, 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.
- Strain mixture into a large glass measuring cup (the measuring cup makes it easier to pour into the ramekins without mess).
- Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools.(Center Temp will be between 161F-168F).
- 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. Uncover the chilled custards. Pour as much coarse 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.
- Fire up your kitchen torch and melt/brown the sugar. (You can do this under a broiler, but I feel it heats up the brulee too much. You want the top crisp but the brulee cold and that result is difficult with a broiler. If you love brulees like I do--buy a torch!).
- Let cool 1 minute before serving.
PUMPKIN SPICE CREME BRULEE
Creme brulee with a Thanksgiving twist. Use a sous vide for perfect results every time. Tap the tops to crack the hardened sugar.
Provided by chrisreynolds
Categories Desserts Custards and Pudding Recipes Creme Brulee Recipes
Time 2h18m
Yield 4
Number Of Ingredients 7
Steps:
- Beat egg yolks in a large bowl; mix in 1/3 cup sugar and salt.
- Combine heavy cream, pumpkin pie spice, and vanilla extract in a pot over low heat. Cook, stirring occasionally, until the temperature of the liquid reaches 158 degrees F (70 degrees C), 2 to 4 minutes; do not overheat.
- Pour hot cream mixture slowly into the beaten egg yolks. Pour cream-egg mixture slowly through a sieve into a separate bowl. Let settle until froth is reduced, about 20 minutes.
- Transfer the cream-egg mixture into 4 Mason jars. Flash the tops of the cream with a kitchen torch to remove any bubbles. Place lids on jars and finger tighten. Immerse jars in a water bath with a sous vide cooker set to 176 degrees F (80 degrees C); cook for 1 hour.
- Remove jars and let cool until safe to handle, at least 15 minutes. Prepare a large bowl with ice and water.
- Place jars in the ice bath until completely cool, at least 20 minutes. Remove lids and sprinkle 1 tablespoon sugar over the surface of each creme brulee. Torch the tops slowly using low gas at a moderate distance from the jars until sugar caramelizes, a few seconds each. Let stand until surfaces harden, about 5 minutes.
Nutrition Facts : Calories 610.3 calories, Carbohydrate 34.5 g, Cholesterol 470.3 mg, Fat 50.8 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 29.9 g, Sodium 96.8 mg, Sugar 29.7 g
PUMPKIN SPICE CHURROS WITH SALTED MAPLE CARAMEL DIP
Serve these spiced pumpkin churros to your guests and just wait for the oohs and aahs! The salted maple caramel dip is the icing on the cake and is wonderful on ice cream, apples, pie, and anything else you'd like.
Provided by Julie Hubert
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h12m
Yield 6
Number Of Ingredients 15
Steps:
- Pour maple syrup into a deep, heavy-bottomed pot. Bring to a boil. Reduce heat to low and let simmer, stirring with a spoon, until syrup starts to coat the spoon and has a caramel-like consistency, about 15 minutes.
- Whisk 1/4 cup butter into the syrup until melted, about 2 minutes. Add heavy cream and salt, whisking constantly to combine. Pour sauce into a bowl. Cover with plastic wrap and refrigerate until mostly cooled, about 15 minutes.
- Whisk flour and 1 teaspoon pumpkin pie spice together in a small bowl.
- Whisk the remaining 1 teaspoon pumpkin pie spice and white sugar together in a large bowl to make pumpkin spice sugar.
- Combine water, pumpkin puree, 6 tablespoons butter, brown sugar, 1 teaspoon salt, and vanilla extract in a small saucepan over medium heat. Whisk thoroughly. Bring to a boil; add the flour mixture. Cook and stir vigorously until dough is thickened, 5 to 8 minutes.
- Transfer dough to the bowl of a stand mixer with paddle attachment. Beat until cool, about 1 minute. Add eggs, 1 at a time, allowing each to incorporate before adding the next. Beat until dough is glossy and thick.
- Heat 2 to 3 inches of oil in a large, heavy pot to 375 degrees F (190 degrees C). Line a baking sheet with paper towels.
- Scrape the dough into a pastry bag fitted with a large star tip. Test the oil with a small squeeze of dough; churro should float to the top of the oil and brown on the bottom in about 30 seconds. Adjust the heat if necessary.
- Pipe roughly 3-inch strips of dough into the oil, keeping the tip of your pastry bag 1 to 2 inches above the oil. Fry until golden, brown, about 30 seconds per side.
- Drain churros on paper towels for 1 minute; toss in the pumpkin spice sugar until evenly coated. Serve warm with the salted maple caramel sauce.
Nutrition Facts : Calories 707.2 calories, Carbohydrate 100 g, Cholesterol 157.5 mg, Fat 33.1 g, Fiber 0.9 g, Protein 5.9 g, SaturatedFat 15.9 g, Sodium 491.9 mg, Sugar 77 g
PUMPKIN CRèME BRûLéE
Categories Milk/Cream Egg Dessert Bake Thanksgiving Pumpkin Fall Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 14
Number Of Ingredients 9
Steps:
- Combine the heavy cream, vanilla, and half the sugar, bring to a boil.
- Combine the egg yolks and remaining sugar.
- Add 1/3 of the hot liquid to the egg mixture, stir constantly.
- Add the egg yolk mixture to the remaining hot cream, stir constantly. Stir in the cinnamon, allspice, and ginger.
- Fold in the pumpkin purée.
- Fill buttered oval ramekins 7/8 full, place in a waterbath.
- Bake in a 325°F (160°C) oven until just barely set, cool 30 minutes, chill overnight.
- Cover the surface of each custard with 1/8-inch of sugar, set ramekins in a hotel pan, surround with ice.
- Carmelize sugar under the broiler or with a torch.
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