Fall is here. The days are getting shorter, the nights are getting colder, and it's the perfect time for some delicious fall food. Over the next few weeks we will be sharing recipes that are perfect for your fall parties. First up, Pumpkin Crème Brûlée with Dried Fruits in Bourbon & Vanilla.
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Pumpkin Crème
Brûlée
Dried Fruits in Bourbon & Vanilla
- 6 each egg yolks
- 2/3 cup sugar
- 1 cup pumpkin purée
- ½ cup half & half
- 1 ½ cups heavy cream
- ½ each vanilla bean, split and
seeded
- 6-7 Tablespoons raw sugar
- ¼ cup julienne dried apricot
- ¼ cup dried cherries or
cranberries
- ¼ cup dates, quartered lengthwise
- ¼ cup bourbon
- ¼ cup sugar
- ½ each vanilla bean, split and
seeded
- 3 each fresh figs (if available),
quartered
- 6-7 each mint tips
Combine the egg yolks and
sugar in a large bowl. Heat the half & half with the pumpkin puree in a
small sauce pot until hot. Remove from the heat. Add a little of the hot pumpkin
mixture at a time to the egg yolk-sugar mixture with a wire wisk until all of the
pumpkin mixture is incorporated and the sugar is dissolved. Add the heavy cream
and vanilla bean seeds. Mix well. Allow the mixture to stand. Remove any foam
or bubbles if they float to the surface.
Pour the mixture into
41/2-ounce brûlée molds. Place the brûlée molds in a water bath and cover. Bake
them at 300 degrees for 35-40 minutes or until they have just set. Remove the
brûlée molds from the water and place in the refrigerator loosely covered for
at least 4 hours or over night.
Combine all dried fruits
in a bowl and add the vanilla bean seeds. Heat the bourbon and the sugar in a
small sauce pot. Bring the mixture to a boil. Flame off the alcohol being
careful to hold the pot away from you. Once all the alcohol is burned off, pour
the mixture over the fruits. Allow the fruit to steep in the liquid for at
least 20 minutes before serving.
Sprinkle each mold with
one Tablespoon of the raw sugar and with a blowtorch, caramelize the tops.
Garnish the brûlées with a large spoonful of dried fruits in bourbon &
vanilla, 2 pieces of fresh fig and a mint tip.
Enjoy!
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