Whisk yolks,mix in pumpkin purée.Warm milk,cream,sugar and spices in a pot,add this to yolk mixture slowly,strain through fine sieve(make sure press through all pumpkin purée),pour into ramekins and bake,bain marie 170°C,25-30 mins,or like me plastic wrapped ,steamed in wok,low heat.Ready when centre still shaky,you know...cooled til room temperature,sprinkle sugar and caramelized with blow touch,you know...wait for 15mins and eat. Original recipe calls for a mix of spice,(1 cinnamon stick,1/2 tsp all spice,1/4 ground cloves,1/4 ground nutmeg,steep in warm milk for 1/2 hr),I only used cinnamon to keep it simple,it I forgot the amount,lease adjust for yourself.
Here is one for Yukari San and other creme brûlée lovers. Made two dessert with leftover pumpkin purée,I posted the pannacotta,the other is this .I almost didn't want to post this,because creme brûlée is such a "default" dessert,and not exciting enough to show,but I actually prefer this than the pan
You stole the hearts of all brulee lovers including me of course♪♪ Doneness of caramel is perfect! So it's exciting the moment to break a caramel like Amelie,right;))? It's seductive selection to decide between them because really love both,pannacotta n creme brulee..well plz give me both you made:-
So you too!You have no idea what Amelie had done to me,everytime I have a creme brûlée,she creeps into my mind....I just love that movie,one of my all time favorite! First time I made this and it was surprisingly good,normally I expect smooth texture from creme brûlée,but the sandy texture of this i
this is so appealing,Japanese pumpkin is great for this too,sweet and aromatic!I took a short cut and plastic wrapped this and steamed in a wok,it's easier to check doneness for me!I am so glad you like this,and you know if I could,I would share my desserts with you anytime!Thank you for resnaps!
I sometimes make Crème brûlée because my family love it! But I have never made pumpkin's one, looks so delicious! I'd love to make it. The mood of this photo is different than your usual. I live this too!😍
You took my heart away💘💘 So give me back my heart please!! Haha😁…Anyway,thank you so much rick san🙏💕I was look forward for your creme Brûlée! That's so you!! You won't fall short of my expecting! You told me that it will be simple pics and not exciting one...but I certainly addicting in this pics..y
you lied😏🎶Your pumpkin dessert both was fabulous! It's hard to choose one of two😔👉👈 Just only now,I wanna eat this creme brûlée! Because i am caramel lover too,n wanna crack glassy caramel😊love that sounds💕
Thank you,and resnap too!I am not surprised at all your family love creme brûlée,it's the best dessert,I love all baked egg desserts too!First time I use pumpkin for this,and it was surprisingly good,full of pumpkin aroma,and lovely sandy texture too! I will add the recipe later. About the photo,I w
Haha,I did not lie my dear,I said it was a plain photo,without much arrangement so that's why I added the fonts to make this interesting!Anyway,I didn't think of posting because I didn't know this would taste so good,I was just trying to use up my leftover! I will add the recipe later,it has got cin
cinnamon in this too,and they match beautifully.I also went lazy,just plastic wrapped this and steamed in a wok instead of oven,I think it's easier if you are only making a few. That's right,caramel is always good,cracking it is fun too,Romie San brought up 'Amelie',I think up her too everytime I cr
It's a good thing you like cooking,please practice more,and you will be as good as anyone! Thank so much,I am glad you like this.If you want to know the recipe,please go to Yukari San's post,she made one,and I think she explained this to Reachon San in Japanese.