Pumpkin Crème Brûlèe
For this recipe you will need:
1. (Surprise!) Pumpkins 2. Nail
3. Allspice (which you can buy online at TodoEspecias.com) Four. Cinnamon 5. Turmeric
6. Ginger 7 . Vanilla
8. Milk 9. Flour
10. Sugar eleven. four eggs
What should you do:
Empty the pumpkins (reserving the interior) and boil them for 15 minutes. Meanwhile, prepare the paste: mix all the spices and the vanilla essence with the inside of the pumpkin, cooking it over low heat and achieving a more liquid texture with the help of milk.
On the other hand: two tablespoons of white sugar, two of brown sugar, one of flour and five egg yolks.
Once the texture similar to the video is achieved, mix both 'sauces' without stopping stirring and put them back on a slow fire for about seven minutes. The goal: to thicken the sauce until we get a creamy texture (minute 2.42 of the video).
When the pumpkins that we had boiling are at their point (test with a knife), take them out quickly and put them in a bowl of ice water : Thus, with the contrast of temperatures, we will make the pumpkin harden.
Next step: we fill the pumpkins with our cream and put them in the fridge. Once cool, sprinkle sugar and... TORCH TIME! Once the brulée technique is done, cover your pumpkin and break the cream and eat!
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