Pumpkin Creme Brulee Recipe!

 

Serves 5

 

Ingredients:

1 1/2 cups heavy cream
1/2 cup whole milk
1/8 teaspoon cinnamon
2 pinches nutmeg
1 pinch ginger
1 pinch ground cloves
4 egg yolks
1/2 cup granulated sugar
1/4 cup canned pumpkin puree
1/3 cup coarse sugar or 1/3 cup raw sugar

Directions:

1 Preheat the oven to 300°F.
 

2 In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes.
 

3 In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree.
 

4 Strain mixture into a large glass measuring cup (the measuring cup makes it easier to pour into the ramekins without mess).
 

5 Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools.(Center Temp will be between 161F-168F).
 

6 Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard.
 

7 Refrigerate at least 2 hours, and up to 24 hours. Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar.
 

8 Fire up your kitchen torch and melt/brown the sugar. (You can do this under a broiler, but I feel it heats up the brulee too much. You want the top crisp but the brulee cold and that result is difficult with a broiler. If you love brulees like I do--buy a torch!).
 

9 Let cool 1 minute before serving.

Source: http://www.food.com/recipe/pumpkin-creme-brulee-195426

Apple Creme Brulee Recipe!

 

Serves 6

 

Ingredients:

4 apples, peeled and cut into large dice
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon lemon rind, finely grated
1/8 teaspoon ground nutmeg
4 egg yolks
1/2 cup white sugar
2 cups heavy cream
1 tablespoon vanilla
1/4 cup brown sugar, packed, then sifted

Directions:

1 In a medium, heavy-bottom saucepan, combine apples, Crispin, Spartan or Empire Apples can be used, sugar, cinnamon lemon rind and nutmeg.
 

2 Cook over medium heat, until apples softened, stirring occasionally about 10 minutes. Spread this mixture into six, 6 ounce heatproof ramekins, and chill.
 

3 In a separate bowl, beat the egg yolks with sugar.
 

4 In the saucepan that you used for the apples, heat cream, until just before boiling, scraping down the apple bits and spices on the pan into the cream mixture.
 

5 Whisking constantly, pour in the egg mixture, and continue stirring until thickened, about 20 minutes.
 

6 Do not let it boil.
 

7 Remove from heat and stir in the vanilla.
 

8 Strain evenly onto the chilled apple mixture in each ramekin, and let cool.
 

9 Let cool overnight.
 

10 At least 1 hour before serving, and up to 1 day ahead, sprinkle custards with brown sugar.
 

11 Broil for 1 to 2 minutes until sugar melts and colours.
 

12 Chill until ready to serve.

Source: http://www.food.com/recipe/apple-creme-brulee-310345