I have nothing new written, slowly corrected... Creme brulee (with FR. literally "burnt cream") is a dessert made of custard with caramel crust. Served cold. The exact birthplace of creme brulee unknown. The British stick to the version that it was first cooked in the seventeenth century, in Trinity College under the name burnt cream Cambridge burnt cream or Trinity cream. However, this dish is first mentioned in 1691 françois Massala, head of the kitchen of the Duke of Orleans. For making creme brulee uses egg yolks, sugar, cream, milk and vanilla, but can use other flavors. In this case, I got a kind of late-autumn variant – with the addition of pumpkin, cinnamon and nutmeg. And spodviglo me on a kind of quirk of the combat crop. We first fought FOR the harvest, and then began to fight With him))) In the country has increased a lot all of the pumpkins and Butternut and Hokkaido... While I was cleaning, it was freezing, decided to go immediately for this nutty pumpkin was extremely sweet and asked to be in the dessert! And not lost I am the dessert was above all praise, and TM "Mistral" is very pleased me with his fine brown sugar which is used here in the cream and caramelize the crust, it is simply perfect!
|Cooking time 45 minutes||Number of servings 6|
In a saucepan bring to boil cream with cinnamon stick, nutmeg and vanilla.
Brew the yolk mass of hot cream, pouring in a thin stream through a sieve.
At the end add pumpkin puree.
Pour mixture over the ramekins for creme brulee or any molds for baking, put in baking tray filled with boiling water so that the ramekins were covered half way with water. Close the top with foil and send in the oven for 25-30 min.
Next, the boiled cream to cool and refrigerate for a minimum 4 hours to 3 days.
Just before serving, sprinkle 1 tsp of fine sugar top dessert
To burn a special burner or heat the greatest grill in the oven and put under it molds to the formation of caramel crust.