Ingredients
-
1 1/4
-
1/2
-
5
-
6
-
1
-
1/2
-
2
-
1/4
-
1/2
-
-
-
-
-
-
Directions
Pumpkin Creme Brulee,I’ve been in pumpkin mode lately, and this is one of my latest discoveries. You need ramekins for this, but I have also done this in a round Pyrex dish.,This was delicious. It was my first creme’ brulee and it was perfect.I doubled the recipe to serve in larger ramekins, and left out the orange liqeur. I will definately make again. Thanks!!!!,I didn’t have orange liquor, but I had an orange and some brandy, so I put the zest in the brandy, heated it in the micro for 15 sec and put the lid on to steep. Strained out the zest and put in my “orange liquor” added a nice touch. This was really a trouble free dish.
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Bring the Cream to Boil in Heavy Saucepan. |
|
3
Done
|
Remove from Heat. |
|
4
Done
|
Add the Vanilla Bean. |
|
5
Done
|
Let Stand 20 Minutes, Then Discard the Vanilla Bean. |
|
6
Done
|
Alternatively, Add the Vanilla Extract to the Whipping Cream and Set Aside. |
|
7
Done
|
Whisk Together the Yolks, 6 Tablespoons Sugar and Nutmeg. |
|
8
Done
|
Add the Pumpkin and Orange Liqueur and Mix Until Smooth. |
|
9
Done
|
Whisk in the Cream Mixture. |
|
10
Done
|
Divide Custard Among 6 1/2 Cup Ramekins. |
|
11
Done
|
Arrange Ramekins in Heavy Large Baking Pan. |
|
12
Done
|
Add Enough Hot Water to Pan to Come Halfway Up the Sides of Ramekins. |
|
13
Done
|
Bake Until Sides Are Set but Centers Move Slightly When Shaken, About 20 Minutes. |
|
14
Done
|
Remove from Water Bath and Cool. |
|
15
Done
|
Refrigerate One Hour. |
