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pumpkin crème brulee
Pumpkin Crème Brulee Recipe In a medium saucepan, combine the milk,
As seen on George Hirsch Living it UP! TV series
cream, pumpkin puree, orange zest, and vanilla
Makes 8 4-inch tarts
and bring to a boil, stirring constantly, then
remove from heat.
1 ½ cups milk
1 ½ cups heavy cream
In the top of a double boiler, combine the egg
1 cup pumpkin puree, fresh or canned
yolks, brown sugar, granulated sugar, corn
1 teaspoon orange zest
syrup, cinnamon, nutmeg, and allspice, and
½ teaspoon vanilla extract
cook until the mixture is lemon colored and
8 egg yolks
coats a spoon abut 4-5 minutes. Slowly add the
¼ cup light brown sugar
pumpkin mixture and continue cooking until the
¼ cup granulated sugar
mixture has the consistency of thick custard,
1 Tablespoon light corn syrup
about 3-4 minutes. Remove the pan from the
½ teaspoon ground cinnamon
heat and pour into eight 4-ounce ramekins or
1 Pinch ground nutmeg
tart shells. Chill 5-6 hours.
1 Pinch ground allspice
In a small bowl, combine the sugars and
cinnamon for the topping. Just before serving,
For the Brulee Sugar
top each custard with 1 Tablespoon of the sugar
3 Tablespoons Turbino sugar
mixture. Light a propane torch and move the
3 Tablespoons light brown sugar
flame back and forth over the sugar until it
½ teaspoon ground cinnamon
darkens. Do not overheat or the custard will
melt. (If using the boiler, watch carefully so the
custards don’t burn.)
georgehirschlifestyle.com
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