Lorna had requested a creme brulee making demo in the Gilmore Park Church community kitchen quite sometime ago. I can’t think of anyone who does not like creme brulee even though it is not exactly the most healthiest dessert around. Karen remembered Lorna’s wish in this week’s cooking meet. So, Karen made not the normal type of creme brulee but two: a Bistro Pumpkin Creme Brulee and a Low Fat Creme Brulee (yippee!).
The Bistro Pumpkin Creme Brulee is made on the stove top. However, this creme brulee does not have a silky smooth custard as traditional creme brulee but it’s quite grainy instead. It’s more like a pumpkin pie filling. Try it for a change particularly around Halloween. It’s a change from the normal creme brulee.
Ingredients
- 3/4 cup canned pumpkin or cooked mash sweet potatoes
- 2 1/4 cups whipping cream
- 1 vanilla bean, split in half or 1 teaspoon vanilla extract
- 7 egg yolks
- 1 cup granulated sugar, divided
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 tablespoon finely chopped crystallized ginger
Click on the link below for the instructions.
Instructions
![]() The second method is to allow use your hand to filter the egg yolk from the egg white with the assumption that you wash your hand before and after doing it.The safest method is to use an egg separator as shown in the Fresh Fruit Cake blog. |
![]() In a heavy saucepan over medium temperature, heat the pumpkin puree, cream and vanilla bean halves/extract. |
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![]() Whisk until the mixture forms a ribbon when you lift the whisk, about 6 to 8 minutes. |
![]() Once the egg mixture had been tempered, then you may add back the tempered egg mixture back to remaining of the hot pumpkin mixture, stirring frequently. |
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![]() I will show you the torching method in tomorrow’s blog of Low Fat Creme Brulee. |
Wow those look so yummy!