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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Jan 24, 2011

Got Yolks? Pumpkin Brulee

Now that you have made the Baked Alaska, you find yourself with some egg yolks.  Make custard, make ice cream, make Pound or Devils Food cake.  Make the Pumpkin Brulee below.

trivia:  Why is it Devils Food Cake?  The recipe was made up to use the leftover egg yolks from making Angel Food Cake.

  4 Cup heavy cream                                                         1/4 Tsp salt
  2 Tsp vanilla extract                                                       1/4 Tsp ground ginger
  16 egg yolks                                                                   1/8 Tsp ground cloves
  1/4 Cup brown sugar                                                      1 Cup canned pumpkin puree
  3/4 Cup white sugar                                                       1/4 Cup white sugar
  1 Tsp ground cinnamon                                                 

1. Preheat oven to 325 degrees F (165 degrees C).
2. Heat the cream and vanilla in a large, heavy-bottomed saucepan over medium heat; bring to a simmer. Whisk together the egg yolks, brown sugar, white sugar, cinnamon, salt, ginger, cloves, and pumpkin in a bowl. Slowly pour 1 cup of the cream mixture into the egg mixture, stirring continually. Then pour the entire egg mixture into the saucepan; whisk briskly for 1 minute. Pour the mixture into ramekins. Arrange ramekins on a baking sheet.
3. Bake in preheated oven until set, about 15 minutes; refrigerate for 4 to 6 hours.
4. Before serving, sprinkle 1 teaspoon of sugar over the top of each creme brulee. Use a kitchen torch or your
 oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.

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