Text 22468, 79 rader
Skriven 2012-03-16 06:45:04 av Dave Drum (1:261/38)
Ärende: Cuisine 063
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Maple-Pumpkin Crème Brûlée
 Categories: Dairy, Desserts, Squash
      Yield: 4 servings

MMMMM--------------------------CUSTARD-------------------------------
      1 c  Heavy cream
      1 c  Half-and-half
    3/4 c  Canned pumpkin purée
    1/4 c  Pure maple syrup
      1 ts Ground cinnamon
    1/2 ts Ground nutmeg
    1/2 ts Ground ginger
    1/4 ts Ground cloves
      3    Egg yolks
      1    Egg
    1/3 c  Pure maple syrup
        pn Salt

MMMMM--------------------------TOPPING-------------------------------
    1/2 c  Packed brown sugar
    1/4 c  Granulated sugar

  Pumpkin is a given at Thanksgiving, but it deserves to be
  seen other times of the year. HereÆs one good reason to
  enjoy pumpkin earlier in the season.

  Preheat oven to 325øF/160øC.

  Whisk together cream, half-and-half, pumpkin, 1/4 cup maple
  syrup, cinnamon, nutmeg, ginger, and cloves in a saucepan.
  Warm over medium heat until steam rises.

  Whisk together egg yolks, egg, 1/3 cup maple syrup, and salt
  in a mixing bowl. Add warm cream mixture to egg mixture a
  little at a time, whisking well. Once all the cream mixture
  has been added, strain cream-egg mixture into a measuring
  cup with a pour spout. Divide cream-egg mixture among six
  4-oz. ovenproof ramekins. Arrange filled ramekins in a
  baking pan, then carefully transfer the pan to the oven.
  Slowly pour hot water into the pan surrounding the ramekins.
  Add enough water to reach half way up sides of the ramekins.
  Bake custards 35-45 minutes, or until set. Remove ramekins
  from the water bath, cool, and cover loosely with plastic
  wrap. Chill ramekins until completely cold, preferably
  overnight.

  Combine brown sugar and granulated sugar; spread the mixture
  out on a parchment-lined baking sheet. After baking the
  custard, turn off the oven and place the baking sheet with
  sugar inside the oven for an hour to dry out the sugar.
  Transfer sugar to a food processor; pulverize until fine.
  Store sugar mixture in an airtight container until ready to
  caramelize the custards.

  To serve, blot top of custards dry with a paper towel, if
  needed. Sprinkle 1-2 Tbsp. sugar mixture over custard in
  each ramekin. Tap sides of ramekins to remove any excess
  sugar thatÆs not sticking to the custards. Using a small
  propane torch, melt the sugar by waving the torch flame 4-8
  inches from the surface of the sugar. Heat sugar until it
  caramelizes and no dry sugar is visible. Let custards stand
  3-5 minutes before serving.

  Makes: 6 servings

  http://www.cuisinerecipes.com

  MM Format by Dave Drum - 22 October 2009

  Uncle Dirty Dave's Archives

MMMMM

... You can pretend to be serious. You can't pretend to be witty - Sacha Guitry

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