No Bake Pumpkin Crème Brulee
8 baby pumpkins, tops removed and completely hollowed out
3 tablespoons light brown sugar
1 1/2 tablespoons superfine sugar
2 tablespoons all purpose flour
1/4 teaspoon salt
1 cup heavy cream
5 egg yolks
1 cup whole milk
2/3 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
pinch ground cloves
1 teaspoon vanilla extract
8 tablespoons turbinado (raw) sugar
1. Fill a large pot with water and bring to a simmer. Add pumpkins (with lids), slightly lower heat and poach for 12 to 15 minutes or until pumpkins are tender but not mushy. Place pumpkins onto a baking sheet and place in the refrigerator for about 20 minutes.
2. For filling: In a small bowl, whisk together flour, sugars and salt. Add cream and eggs and whisk together until smooth. Set aside.
3. Pour milk, pumpkin puree and spices into a saucepan and whisk together. Simmer mixture for about 7 minutes. Pour 1/4 cup of the pumpkin milk mixture into the yolk mixture, whisking while pouring to prevent the yolks from scrambling.
4. Once your mixture has been tempered, pour yolk mixture back into the saucepan with the remaining pumpkin milk and whisk together. Continue to whisk mixture as it simmers to prevent scrambling and whisk until mixture begins to thicken, about 3 to 5 minutes. Stir in vanilla.
5. Divide mixture among poached pumpkins and refrigerate for about 2 hours or until custard sets.
6. Top each pumpkin filled custard with a layer of turbinado sugar and brulee tops with a torch. Serve.
**Tip: If mixture has scrambled a little, you can strain it with a sieve lined with cheesecloth top remove all the bits of cooked egg. If this happens, vanilla should be stirred in after mixture has been strained.
26th November 2013 @ 06:21pm