Happy Valley Chow

gour-mand (noun): one who is excessively fond of eating and drinking

Filtering by Category: "creme brulee"

Pumpkin Creme Brulee


Thanksgiving is quickly approaching and you might be trying to come up with something to make. If you want to make something really special, that involves a blow torch (Nothing says Happy Thanksgiving like a blowtorch) then try this delicious recipe for Pumpkin Creme Brulee. The only issue is having enough ramekins...I lucked out and stole a bunch from one of Penn State's kitchen lab (I returned them!). But, if you are having a smaller gathering, then this is definitely for you. Enjoy!

Ingredients
  • Pecan and Butter Cracker Crust, recipe follows
  • 3 1/2 cups heavy cream, divided
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1/2 teaspoon powdered ginger
  • 2 teaspoons vanilla extract
  • 8 egg yolks
  • 1 cup sugar
  • 1/2 cup whole milk
  • 2 cups canned pumpkin puree
  • Hot water
  • 1/4 cup turbinado sugar
Directions

Preheat the oven to 300 degrees F.
Divide the crust into 8 (6-ounce) custard cups. Put them into a 9 by 13-inch baking dish or roasting pan and blind bake in the oven for 10 to 12 minutes. Remove and set aside to cool.
In a medium sauce pot, over medium-high heat, add 2 cups of the cream, the spices, the vanilla extract. Bring to a boil and remove from heat.
In a medium bowl, whisk the yolks with the sugar until the mixture is pale yellow and the sugar is dissolved.
Add the remaining 1 1/2 cups of cream and the 1/2 cup of milk to the cream and spice mixture. Slowly incorporate the yolk and sugar mixture, then strain through a medium-size sieve. Whisk in the pumpkin puree.
Divide the pumpkin mixture evenly into the custard cups lined with the crust. Add the hot water into the baking dish or roasting pan to create a hot bath and put the pan into the oven. Bake until the custard is starting to set, yet still a little wiggly in the middle, about 35 to 45 minutes. Remove the brulee from the oven and let cool to room temperature. Cover and refrigerate overnight or at least 6 hours.
Lightly sprinkle each custard with the turbinado sugar. Heat the sugar with a butane torch until caramelized. To get a thick caramelized sugar crust, repeat this, with just a light sprinkling each time. Allow to cool and serve.

Butter Cracker and Pecan Crust:

  • 32 butter crackers (recommended: Ritz crackers)
  • 1/2 cup pecans
  • 5 tablespoons unsalted butter melted, plus more if needed
  • 2 to 3 tablespoons dark brown sugar

In the bowl of a food processor fitted with the metal blade, pulse the crackers and pecans until finely ground, about 6 to 10 (3-second) pulses. Add the melted butter and brown sugar and pulse to combine. Press into the bottom of a springform pan, baking dish, or 8 (6-ounce) ramekins.
**Note: I also topped each custard with a roasted pumpkin seed, you of course don't need to do this, but it is a nice garnish**


Chocolate Liqueur Creme Brulee


Alright fellas this one is for you! Valentine's Day will be here before you know it, so why not start planning the menu for your loved one now! When choosing a menu you need to pick something that will be sure to make the lady blush and since we can't cook with diamonds, the next best choice is chocolate. Creme Brulee is one of my favorite deserts to make because it is delicious and versatile. The classic vanilla creme brulee is delicious, but it is fun to infuse it with different flavors. For example, a few months ago I made a basil infused creme brulee that played on the concept of savory and sweet. I will definitely be posting more creme brulee recipes in the future, Bon Appétit!

 
Ingredients
  • 1 quart heavy cream
  • 1 cup sugar, plus more for dusting
  • 1-ounce chocolate liqueur
  • 1/2 tablespoon vanilla extract
  • 2 ounces cocoa powder
  • 1-ounce unsweetened chocolate
  • 11 large egg yolks
Directions

Preheat the oven to 350 degrees F. 

In a medium sized saucepan over medium-high heat, combine the heavy cream, sugar, liqueur, and vanilla. When the mixture is warm add the cocoa powder and chocolate and whisk until blended. 

Place the egg yolks in a large stainless steel bowl. Slowly add the warm chocolate mixture to the eggs, a little at a time, while whisking. Strain and pour into individual porcelain ramekins. 

Place the ramekins in a large baking pan. Pour enough hot water into the pan to come half way up the sides of the ramekins. Bake until firm in the center, about 30 minutes.
Remove the ramekins from the water bath and let cool completely. Place in the refrigerator for 2 hours. Dust with sugar and caramelize with a propane torch. 

**Note: the downside to making creme brulee is that you'll need to purchase ramekins and a propane torch (unless you already have them). Don't waste your money on a culinary torch, go to either Home Depot or Lowe's and purchase a basic torch (I got one for $20).** 

Prices subject to change

 Kitchen Word of the Day

Caramelization: Is the browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor.

Like the Maillard reaction, caramelization is a type of non-enzymatic browning. However, unlike the Maillard reaction, caramelization is pyrolysis, as opposed to reaction with amino acids.

When caramelization involves the disaccharide sucrose, it is broken down into the monosaccharides fructose and glucose.

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