Category: Desserts

• 6 egg yolks
• 6 tbsp sugar, divided
• 1/2 teaspoon vanilla extract
• 2 1/2 cups heavy cream

Preheat oven to 375°

Pour cream into a saucepan and stir over low heat until it almost comes to boil.

While cream is heating, beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.

Remove cream from heat and slowly combine with egg mixture, whisking briskly.

Skim off the foam with a strainer and discard.

Pour the hot mixture into individual ramekins and place in a baking pan with
at least 2″ tall sides. Place the pan with the ramekins in it in the oven, then pour hot water in the pan so the water comes halfway up the sides of the ramekins.

Bake 15-30 minutes. They’re done when the brûlée exhibits a gelatin-like jiggle in the center when the ramekins are gently shaken.

Remove from oven and cool the ramekins in the water bath for 15 minutes, then remove. Chill overnight.

Just before serving, sprinkle the tops with sugar and shake off the excess. Place under broiler til caramelized or use a propane torch to burn the tops. Serve immediately.

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• 1 c  pumpkin puree
• 1 t vanilla extract
• 2 c heavy cream
• 3/4 c dark brown sugar
• 5 egg yolks
• 1/2 t cinnamon
• 1/2 t ginger
• 1/4 t salt
• Pinch of freshly grated nutmeg
• 1 T bourbon

In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours.

In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.

Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.

Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl.

Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it Read more...

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