(KUTV) Chef Xavier from Grand America is once again in the kitchen with us, and this morning he shares with us the recipe for Pumpkin Creme Brulee.
November 1, 2015
Pumpkin Creme Brulee
Ingredients: 1 1/2 Cup Heavy Cream 1/2 Cup Whole Milk 1 pinch Cinnamon 1 pinch Nutmeg 1 pinch Ginger 1 pinch Ground Cloves 4 Each Egg Yolk 1/2 Cup Sugar Granulated 1/4 Cup Pumpkin 1 pinch Sugar
Directions: 1 - Preheat Oven to 300 degrees Fahrenheit. 2 - In a medium saucepan, heat cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat and bring to a boil. 3 - Immediately turn off the heat, set aside to infuse 15 minutes. 4 - In a large bowl, whisk the egg yolk with granulated sugar, whisking constantly; gradually pour in the hot mixture. Whisk in the pumpkin puree. 5 - Pour the mixture in 4 ramekin dishes or use real small core pumpkin and arrange in a hot water bath. Bake until the creme brulee sets in the center, about 30 to 40 minutes. 6 - Refrigerate for 2 hours. Put sugar on top and caramelize. Serve.