11.02.2011

Pumpkin Creme Brulee



All it takes is a quick whisk to transform pumpkin puree into a divine crème brûlee. Married with mascarpone, the pumpkin attains a luxuriously creamy consistency in this seasonal spin on the French classic. Brown sugar, cinnamon, ginger and allspice are folded into the smooth mixture, giving it a flavor that falls somewhere between grandma’s brown sugar sweet potatoes and crustless pumpkin pie.

Dividing the mixture into small ramekins is recommended (this stuff is rich!); then sprinkle each with a thick layer of brown sugar. After a few minutes under the broiler the tops emerge bubbling, with that delicious scent of burnt sugar. If you wait a few minutes, the surface will harden slightly, allowing for the best part of crème brûlee: cracking the crust. 

Amid the array of amber-colored treats visiting our tables this season, this simple, fast dessert is definitely one to keep on the burner. Recipe from Mark Bittman’s Kitchen Express.
See the recipe and post here.


PUMPKIN CREME BRULEE
[Recipe from Mark Bittman]

Turn on the broiler and put the rack about four inches from the heat. With an electrix mixer or whisk, beat together a small can of pumpkin, eight ounces mascarpone, and a quarter cup of brown sugar; add a half teaspoon each of cinnamon and ginger and a pinch each of allspice and salt. Spread evenly into an ovenproof baking dish or ramekins and sprinkle the top with a thick layer of brown sugar. Broil for a few minutes, until the sugar melts, forming a crust. Serve immediately.

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