Nov 12, 2012 6:20 PM
TUCSON - Today on "Let's Make a Meal," Chef Kirk Johnson from Latitude Catering stopped by to make:
Pumpkin Crème Brûlée
2 c heavy cream
1/4 c brown sugar
1/4 c + 4 tsp sugar
8 large egg yolks
1/2 tsp vanilla
1/4 tsp ground cinnamon
1/8 tsp nutmeg
1 cup mashed pumpkins (or pumpkin pie filling)
preheat oven to 325°.
arrange 8 ramekins in metal baking dish.
in a medium sauce pan combine cream, brown sugar and 1/4 cup of sugar. bring to barely a simmer and
remove from heat.
in a medium bowl whisk egg yolks until frothy. slowlyadd 3/4 cup of cream mixture whisking constantly.
then slowly add remaining cream mixture.
add all remaining ingredients whisking thoroughly.
divide among ramekins. fill baking dish with enough hot water to come 1/2 way up the sides of the cups.
bake until just set in the center, but not stiff, 45-55 minutes.
refrigerate until well chilled,3 hours or over night.
sprinkle each with remaining sugar and caramelize with a kitchen torch. be careful not to burn the sugar.
plate, serve and enjoy!