A lot of recipes with pumpkin at this time and it is natural especially with the Northern Hemisphere celebrates Thanksgiving.
I always do some special recipes more than the majority of my visitors are from USA and had several but this cream brulee with pumpkin I found delicious!
And really was:)
I adapted from Love and Olive oil a lovely blog!
Ingredients
(6 servings)
2 teaspoons vanilla extract
3 egg yolks
3/4 cup Brown sugar
1 cup pumpkin puree or canned pumpkin
1/2 cup granulated sugar to caramelize
Method
Preheat oven to 170 °c ( 300 degrees F)
Bring a pot of water to a gente boil (this will be used for the water bath later)
Preheat oven to 170 °c ( 300 degrees F)
Bring a pot of water to a gente boil (this will be used for the water bath later)
In a small bowl, whisk together egg yolks, brown sugar, pumpkin and vanilla until light in color.
Heat cream in a medium saucepan until it starts to steam. Gradually pour warm cream into bowl with egg yolks.1 cup at a time whisking until incorporated. Skim off foam. Pour into 6 shallow ramekins.
Arrange ramekins in a baking pan and place pan on over rack. Carefully pour in judt enough boiling water to reach alfaway up the side of ramekins.
Bake for 30 minutes or until just set. remove from bath and allow to cool to room temperatura. Cover and refrigerate for at least 2 hours.
Before serving sprinkle tablespoon of sugar evenly over the top each ramekin.
Use a kitchen torch to caramelize the sugar, moving torch evenly across the tops of the custards to keep the sugar burning.
Also you can place the custards on the top rack of a broiler set to high and broil until sugar is golden brown and caramelized 2 to 3 minutes.
Keep refrigerate before serving.
.
enjoy!
Arrange ramekins in a baking pan and place pan on over rack. Carefully pour in judt enough boiling water to reach alfaway up the side of ramekins.
Bake for 30 minutes or until just set. remove from bath and allow to cool to room temperatura. Cover and refrigerate for at least 2 hours.
Before serving sprinkle tablespoon of sugar evenly over the top each ramekin.
Use a kitchen torch to caramelize the sugar, moving torch evenly across the tops of the custards to keep the sugar burning.
Also you can place the custards on the top rack of a broiler set to high and broil until sugar is golden brown and caramelized 2 to 3 minutes.
Keep refrigerate before serving.
.
enjoy!
recipe here
EN ESPAÑOL
Crema brulée de zapallo
Todos sabemos que la Cream brulée es deliciosa pero realmente nunca había hecho una cream brulée con zapallo. (he hecho otras cosas) y queda absolutamente deliciosa.
Nosotros en Chile tenemos zapallo camote todo el año, porque de hecho se hacen porotos granados, sopaipillas, charquicán y otras comidas.
Para nosotros que estamos casi en verano la cream brulée es un postre fresco y agradable.
Lo que me encantó de esta receta que no llevaba tantos huevos y tanta cream como otros que había visto.
Ingredientes
2 tazas de crema
2 cucharaditas de vainilla
3 yemas
3/4 taza de azúcar rubia
1 taza de puré de zapallo
1/2 taza de azúcar granulada
Método
Precalentar el horno a 170°c (horno medio)
En un bol pequeño mezclar las yemas, el azúcar, el zapallo y la vainilla, batir hasta que esté bien mezclado.
Calentar la crema en una olla mediana, hasta que empiece a hervir. Apagar el fuego.
De a poco incorporar el batido de yemas, vainilla y azúcar a la crema, batiendo siempre para incorporar bien.
Distribuir en 6 pocillos de cerámica.
En una fuente de horno poner agua hasta la mitad. Colocar los pocillos en la fuente para hornear a baño maría.
Llevar a horno por unos 30 minutos hasta que la mezcla se vea firme.
Dejar enfriar y llevar al refrigerador por 2 horas.
Distribuir el azúcar granulada sobre los pocillos con crema
Con un soplete pequeño (en los Easy o Homecenter) dorar la superficie (cuando recién se use abrir de a poco el gas para tener una llama no tan grande.
Es cosa de práctica.
Si tienen broiler también se puede poner al horno unos 3 minutos para caramelizar.
Enfriar antes de servir.
Oh, this looks SO good! I love creme brulee and will have to try this!
ReplyDeleteThanks T.W. I was happy with this lovely dessert!:)
ReplyDeleteHey...this looks wonderful...and it's one of my favorites!
ReplyDeleteAnd who is T.W. and what is he doing in my spot? lol....
DeleteIs a friend LOL
DeleteBut is his first time is first lol!
and you have ramekins I remember well :)))
DeleteYes! Now I need a blow torch! :)
DeleteYou can buy at Home depot! mine is Little and soo good!
DeleteWhen I begin the torch all were afraid here but now I use so well:)
DeleteI'm a big fan of pumpkin in pretty much anything :) Your brûlée looks beautiful, great job!
ReplyDeleteThanks Ann!
DeleteThis looks amazing!!!
ReplyDeleteThanks Christine!
DeleteLooks awesome!
ReplyDeleteThanks Holy!
DeleteWonderful! I'd LOVE to make this!
ReplyDeleteMary x
I think you would enjoy Mary!!
DeleteGloria, Simply beautiful! I love creme brulee…pumpkin creme brulee sounds heavenly!
ReplyDeleteThanks Kathy!
DeleteCalabaza, calabaza, cada uno para su casa/Y el que no tenga casa, que se vaya para la plaza. :-)
ReplyDelete¡Qué dulce tan lindo y rico!
Saludos desde Londres.
Ha! thanks Mario I know this quote! :)
DeleteGloria, We've never had pumpkin cream brulee but it sure looks good! Another use for a very flexible item from the garden... Take Care, Big Daddy Dave
ReplyDeleteThanks David!:)
Deletefun esp for thanksgiving
ReplyDeleteTrue Rebecca I think is a good dessert fir Thanksgiving:)
Deletenice...i will give this to T...she is all about pumpkin right now for some reason...ha...she made punkin chocolate chip cookies the other night....
ReplyDeleteAh Brian I think T would love this I love pumkin too.
DeleteAnd Im thinking in make some pumpkin cookues too:)
Wow! It looks delicious, Gloria! I've never made, but love it, and now will have to try it after seeing how you did it. I need to buy a torch now!
ReplyDeleteThanks Pam:)
DeleteCute new header again Gloria:)
ReplyDeleteI like pumpkin..bought another yesterday:)
Thanks monique.!
DeleteI love pumpkin too;)
xo
Dear Gloria, What a beautiful dessert for the Thanksgiving Holiday. Blessings dear. Catherine xo
ReplyDeleteThanks Catherine hope you have a nice weekend!
DeleteI'll eat this! It looks fantastic!
ReplyDeleteThanks Ela!
Deletedessert looks so gorgeous...absolutely gourmet dish..perfectly brulee-d for a caramelized top...awesome :-)
ReplyDeleteThanks Kumars!
Deletethanks Ayala!
ReplyDeleteCiao Gloria :) Adoro la creme brulee e la tua è a dir poco invitantissima! Complimenti e un grande abbraccio, buon weekend :**
ReplyDeleteGrazie Vale!! un abbraccio!! xo
ReplyDeleteHalloween is over you know...lol
ReplyDeleteHalloween?? excuse moi but pumpkin is used in a lot of desserts and cakes lol
DeleteA luscious sweet treat!
ReplyDeleteHappy Sunday,sweet Gloria!
Thanks Lenia!!
DeleteThey look delicious and beautiful, Gloria.
ReplyDeleteThanks Angie!
DeleteI always love to crack that top!
ReplyDeleteThis looks perfect, Gloria.
I love the crack too!
DeleteHi Gloria,
ReplyDeleteYour cream brulee looks so good! I have not tried one with pumpkin, it looks delicious!
Thanks Joyce!
DeleteIt's just wonderful the way you share Thanksgiving with us Gloria. Perhaps one day you will visit just in time for Thanksgiving:)
ReplyDeleteYour Pumpkin Cream Brulée looks heavenly. I'm dangerous with a torch but I may be able to handle that oven method, lol...
Thank you so much for sharing, Gloria...
Always I loved so much thanksgiving I woudl behappy celebrate this holiday HA! but always thing in all the people coming is a lot from USA, so Is ok!
DeleteWell the torch when I begin hubby always was afraid haha but now I using so well!!
(My next récipe broasted turkey breast) xo
Well I for one am delighted you get so excited about it Gloria. We can all be thankful together:)
DeleteI'm sure you are a pro with that torch, broasted turkey sounds intriguing:)
Effectivement, cette crème doit être délicieuse. Je n'en ai encore jamais fait avec de la citrouille. Ca doit être délicieux.
ReplyDeleteA bientôt
merci beaucoup Nadji Je aime cream brulée!
ReplyDeleteGloria, tengo una cantidad de libros de cocina de autores norteamericanos, y jamás ví esta receta, me pareció muy original. Esta semana haré eggnog icecream, deseame suerte! Un beso,
ReplyDeletepor supuesto que te deseo suerte, esta receta es deliciosa Miriam!
Deletecela me semble délicieux avec la citrouille à tester
ReplyDeletebonne soirée
ah Merci Fimere
ReplyDeletebonne soirée, bizzzz
I love individual desserts. These brûlées are lovely!
ReplyDeleteThanks Beth:)
DeleteCreme Brulee is my hubby's favourite dessert of all time! He would love these I'm sure. So would I. xx
ReplyDeleteThanks Amy I love creme brulee too:)
ReplyDeleteDavvero particolare alla zucca. Sembra deliziosa.- Un bacione, buona settimana
ReplyDeleteGrazie Federica:)
DeleteYeah! This is so inventive!! I have never seen this before. A great way to use pumpkin. Bookmarking this one. I love it!
ReplyDeleteThanks Alida!:)
DeleteBe still, my heart. This is basically my ultimate dessert.
ReplyDeleteThanks Joanne:)
DeleteIt's definitely pumpkin season and these look great! I've never tried a pumpkin creme brulee before.
ReplyDeleteThanks dear!!
DeleteQue delicia de postre Gloria!! me encanta la crema brulée y de calabaza tiene que estar realmente deliciosa. Besos
ReplyDeletegracias Rosana!
DeleteIts very unusual to put pumpkin into creme brulee... looks delicious!
ReplyDeleteI know. Mich but is absoluyely delicioud!
DeleteDelicious take on creme brulee, especially for Thanksgiving/autumn time!
ReplyDeleteI love creme brulee! I have not yet try this flavor so I'm like wow! Thank s for sharing.
ReplyDelete