Pumpkin Creme Brulee With a Hint of Honey |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 15 |
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This recipe calls for apple juice which is different from other recipes I've seen. Nice treat for Thanksgiving! I haven't made this yet so please note that my recipe was from a community cookbook and it was missing some steps. I added step 5 because it was the only way I could see getting the pumpkin in with the yolk mixture before chilling! I also guessed what should be done with the vanilla bean. I suggested removing it at one point, but please do what you think is best and let me know! Ingredients:
2 cups pumpkin puree, canned and unsweetened |
2 cups heavy cream |
5 tablespoons honey |
1 dash cinnamon |
1 dash ground ginger |
1 vanilla bean |
8 egg yolks |
1 cup apple juice |
5 tablespoons sugar |
1 tablespoon sugar |
Directions:
1. In a large non-aluminum saucepan, simmer over low heat, the pumpkin, apple juice, cinnamon, ginger and 3 tablespoons of the honey. Reduce to 1 cup.
2. Heat cream and vanilla bean to boiling and combine with pumpkin mixture.
3. Simmer until reduced to 2 cups. (Remove vanilla bean?).
4. Place egg yolks, the 2 remaining tablespoons honey and 5 tablespoons sugar in a small bowl, in a pan of simmering water and whisk over low heat until you reach the consistency of custard.
5. Combine all ingredients and mix well. (This was not in my recipe but I guessed it needs to be here before chilling!).
6. Pour into a pie dish and chill.
7. Before serving, sprinkle with 1 tablespoons of sugar and glaze under boiler.
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