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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.

Oct 27, 2011

Pumpkin Creme Brulee - Option 1

I wanted to make creme brulee, but the recipe I had used all egg yolks and I didn't want to make anything with them.  I could have frozen them, but I want to get an ice cube tray to do so.  Why an ice cube tray?  You can put one white in one cube and freeze them individually so they are pre-measured.  But, aside from that, you can freeze them any way you like.  However, I digress.  If you want to make creme brulee but don't want to separate as many eggs, try this one.  If you want to practice egg separating, try the next creme brulee option.

  2 Cups Heavy Whipping Cream                                              1 Tsp Ground Cinnamon
  3 Large Egg Yolks                                                                   1 Tsp Ground Ginger
  2 Large Eggs                                                                            1/2 Tsp Ground Nutmeg
  1/3 Cup Sugar                                                                          6 Tsp Sugar
  1/2 Cup Pumpkin Puree                                                          

Heat oven to 350 degrees.  Heat whipping cream until just bubbly, set aside.  Put a large pot of water on to boil OR put 4 cups in the microwave and heat to boiling.

In a medium boil, combine egg yolks and eggs, beat slightly.  Add 1/3 cup sugar, pumpkin, cinnamon, ginger and nutmeg and beat with a wire whisk until combined.  Slowly add the cream to the egg mixture, whisking continuously until incorporated.  Place 6 6-ounce custard cups in a 13x9x2 inch baking pan.  Divide the custard mixture evenly among the cups.  CAREFULLY add boiling water to the baking pan until it reaches half way up the side of the custard cups.  Place baking pan in oven and bake until the centers appear set when shaken - about 30 minutes.  Remove pan from oven, removed dishes from pan to a wire rack.    When cool, place in refrigerator for at least an hour.

When ready to serve, remove from the refrigerator.  Sprinkle each with 1 tsp sugar and melt with a brulee torch.  If you do not have a brulee torch, allow the dishes to set at room temperature for 15 minutes, sprinkle with 1 tsp sugar, place cups on a cookie sheet and place under a broiler until sugar caramelizes.

Per Serving: 279 Cal (65% from Fat, 9% from Protein, 26% from Carb); 7 g Protein; 20 g Tot Fat; 11 g Sat Fat; 6 g Mono Fat; 18 g Carb; 1 g Fiber; 16 g Sugar; 58 mg Calcium; 1 mg Iron; 90 mg Sodium

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