Recipe written by Maisonté Join me on instagram @maisonte_home
LET'S START:
Prepare. Separate 4 eggs.
Put 1 tsp vinegar in a small bowl,
Add 1/2 cup of milk.
Let it sit for 5 minutes.
It will be cultured like buttermilk.
SECOND:
Whisk it. Preheat oven to 350°F.
Bring prepared milk and heavy cream to boil over medium heat.
In a medium bowl whisk together yolks, sugar and hot milk mixture.
THIRD:
Sieve it. Pour the whole mixture through a sieve into a bowl.
FOURTH:
Whisk it. Add pumpkin puree to it and whisk it well.
FIFTH
Fill them: Place ramekins on a deep baking sheet.
Fill the egg mixture into the ramekins
Pour hot water into the baking sheet until the middle of the ramekins.
BAKE THEM!
Bake them. Bake them for 25-30 minutes or until custard is set, but slightly jiggle in the middle.
Take them out of the oven and let them cool in the deep baking sheet.
When the ramekins are cool put them in the refrigerator for 3 hours or until set.
CARAMELIZE THEM!
Caramelize them. Sprinkle 1/2 tsp of brown sugar evenly on the top of each ramekin.
Use a torch to caramelized the sugar.
SERVE THEM!
Serve them. Serve your Pumpkin Brûlée with your favorite tea or after dinner as dessert.
