Post by marlaoh on Nov 1, 2004 8:29:55 GMT -6
Light Pumpkin Creme Brulee
1 ½ cups solid pack pumpkin puree
2 eggs
4 whites
1 cup sugar
½ teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
1/8 teaspoon allspice
1/8 teaspoon cardamom
pinch salt
1 teaspoon vanilla
3 cups fat free half and half
2 tablespoons granulated sugar (2 tablespoons per custard cup) or 1/3 to 1/2 cup sugar if using one, 4 to 6 cup soufflé dish.
Method:
To make custard: In a medium bowl beat eggs together with whites, sugar and spices. Add half and half and vanilla to stirring to combine well. Pour mixture into a medium sized heavy bottomed saucepan and heat over medium stirring frequently with a whisk until mixture is steaming, about 10 minutes. Don’t let mixture boil.
Remove from heat and strain mixture through a fine sieve. Pour mixture evenly in to six 4-oz. ramekins or custard cups or use one 4- to 6-cup soufflé dish.
Preheat oven to 350º F. Pour mixture into prepared cups; place cups in a large, shallow pan. Add hot water to pan to a depth of 1 inch. Bake for 35 minutes or until a knife inserted near center comes out clean. Remove cups from water and let cool, cover and chill. If making one large custard bake for 1 hour or until knife inserted near center comes out clean.
A few hours before serving sprinkle 1 to 2 tablespoons sugar evenly over top of each custard. After caramelizing, chill custards until ready to serve. If making one large custard sprinkle 1/3 to ½ cup sugar evenly over top.
Method 1: Preheat broiler and set custard under broiler as close to heat as possible. Broil until browned, but not burned watch very carefully; should take 1 to 1 ½ minutes. Turn frequently to keep spots from burning.
Method 2: Using a cook’s torch move flame evenly over tops of custard until sugar has melted and evenly browned.
Yield: 6 servings
1 ½ cups solid pack pumpkin puree
2 eggs
4 whites
1 cup sugar
½ teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
1/8 teaspoon allspice
1/8 teaspoon cardamom
pinch salt
1 teaspoon vanilla
3 cups fat free half and half
2 tablespoons granulated sugar (2 tablespoons per custard cup) or 1/3 to 1/2 cup sugar if using one, 4 to 6 cup soufflé dish.
Method:
To make custard: In a medium bowl beat eggs together with whites, sugar and spices. Add half and half and vanilla to stirring to combine well. Pour mixture into a medium sized heavy bottomed saucepan and heat over medium stirring frequently with a whisk until mixture is steaming, about 10 minutes. Don’t let mixture boil.
Remove from heat and strain mixture through a fine sieve. Pour mixture evenly in to six 4-oz. ramekins or custard cups or use one 4- to 6-cup soufflé dish.
Preheat oven to 350º F. Pour mixture into prepared cups; place cups in a large, shallow pan. Add hot water to pan to a depth of 1 inch. Bake for 35 minutes or until a knife inserted near center comes out clean. Remove cups from water and let cool, cover and chill. If making one large custard bake for 1 hour or until knife inserted near center comes out clean.
A few hours before serving sprinkle 1 to 2 tablespoons sugar evenly over top of each custard. After caramelizing, chill custards until ready to serve. If making one large custard sprinkle 1/3 to ½ cup sugar evenly over top.
Method 1: Preheat broiler and set custard under broiler as close to heat as possible. Broil until browned, but not burned watch very carefully; should take 1 to 1 ½ minutes. Turn frequently to keep spots from burning.
Method 2: Using a cook’s torch move flame evenly over tops of custard until sugar has melted and evenly browned.
Yield: 6 servings