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Cooking with Loretta Paganini: Pumpkin Crème Brûlée with Mascarpone Cream

November 13, 2017 - Loretta Paganini
Pumpkin Crème Brûlée with Mascarpone Cream Serves 8

An easy and delicious dessert for the whole family to enjoy during the Holiday season. It can be made ahead and saved in the refrigerator for several days. Before serving it caramelize the sugar topping and decorate with mascarpone.

Chef Tip: Bake the custard at a low temperature in the oven in a double boiler or the custard will curdle.

2 cups heavy whipping cream 1/4 cup light brown sugar 1/4 cup + 4 teaspoons sugar 8 large egg yolks 1/2 teaspoon pure vanilla extract 1/4 teaspoon ground cinnamon 1/8 teaspoon. grated nutmeg 1 cup pumpkin puree 1/4 cup mascarpone cheese

Preheat the oven to 325°F.  Arrange eight (1/2 cup) ramekins or custard cups in a large metal baking pan.

In a medium saucepan, combine the cream, brown sugar, and 1/4 cup granulated sugar. Bring to a bare simmer over medium-high heat, stirring to dissolve the sugar. Remove from the heat.

In a medium bowl, whisk the egg yolks until frothy and lemon-colored. Slowly add 3/4 cup of the hot cream mixture, whisking constantly. Add the egg mixture to the remaining hot cream, and whisk. Add the vanilla, cinnamon, nutmeg, and pumpkin, and whisk until smooth. Strain through a fine mesh strainer into a large bowl. Divide among the prepared custard cups.

Add enough hot water to come halfway up the sides of the cups. Bake until the custards are just set in the center but not stiff, 45 minutes to 55 minutes. Remove from the oven and refrigerate until well chilled, at least 3 hours or overnight.

Sprinkle each custard with a teaspoon of the remaining sugar. Using a kitchen torch, caramelize the sugar. Once cooled decorate with a dollop of mascarpone and serve.

Loretta is the author of "My Sanibel Kitchen."


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