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  • 2013/11/25
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Pumpkin creme brûlée/カボチャのクリームブリュレ

レシピ
材料・調味料 (8 人分)
Milk
2 cups
Heavy cream
2 cups
Sugar
10 tbp
Egg yolk
9,large
Pumpkin purée
3/4 cup
Cinnamon,or other spices or a mix
作り方
1
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.
2
amount,lease adjust for yourself
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I cup=240 ml

みんなの投稿 (28)
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
pannacotta,maybe I love caramel to much....
zc
南瓜布丁看起来好香🎶好正宗,还用火从上面烧了?我一直在考虑要不要买一个,应该好用吧?
rick chan から zc
謝謝欣賞!
單單爲了這個便值得買一把火槍了,反正一點也不貴的,其他的東西也用得上。用南瓜做這個還是第一次,想不到的好吃,日本來的南瓜甜度很高,用來做甜品很適合。這次我貪方便,包上保鮮膜便放在鍋裏蒸,效果不錯的!
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:-
rick chan から romie
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💕
rick chan から mikachi
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
wasn't planning to post this actually,so it was just a quick snap and not much arrangement,that's why it's different,I hope the fonts help...
rick chan から ゆかり
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
crack a caramel!
zc から rick chan
火枪昨天上网买了,最近吃的很好吃的ロールケーキ上层也用火焼过,想模仿,南瓜布丁我也做过确实不错。还想用火枪做家里吃不到的炙り寿司呢。大概明天就到了。点火会有些恐怖吧!(*^^*)
rick chan から zc
太好了,終於也買了,請放心,很多東西也會用上的,除了甜品,寿司,在家做披薩時,也可在表面炙一下,效果很像正宗義大利披薩的(當然味道還差一點),這裏很多人也是這樣做的。雖然満有攻擊性,但只要小心一點便不會出意外的,點火時也不是想像中恐怖。很慶幸小時候媽媽沒知道有這樣犀害的武器,不然嘴巴糟殃了,我是十分頑皮的…
zc から rick chan
昨天到了,马上先试了下把煮好的牡蠣加上色拉酱即マヨネーズ烤,又一种味道特好吃,然还做了布丁。像玩具似的,太好玩了。
小时候玩火柴都觉得好玩,更何况这种喷火工具、想像不出rick小时候调皮的样子(笑)
今天马上做了吉士蛋糕,也喷了,上脆下松,一下子变高级了。
看来不会浪费以后也经常用上场(*^^*)
To: rikk
Wow! Thank you so much for added your recipe!
Sounds so good you used wok for this!I'll do that n make this soon👍🎶
rick chan から ゆかり
You are welcome,please try and let me know you if you find any difference between the wok and bain marie in oven.
Sweets Prince😄✨
rick chan から 黄な粉
Awww,how sweet calling me prince...but I am not sure about that...😊,I have to do more sweet things,they are always more popular here,especially amongst the girls,I found out too late....😁
What app do you use to write on the photo?
😋😋😋😋😋😋😋 Would you please Fedex me one?😉
rick chan から MyRaX
I don't usually do orders from oversea,but I'll do that just for you!😁
MyRaX から rick chan
Wow! Thanks Rick!
美味しそうですね😋大好物です😍試してみようかしら?料理初心者ですので色々教え合っていきましょう😄
rick chan から えり
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.
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