Ingredients: 5 egg yolks 1 egg 17 oz. heavy cream 4.5 oz. sugar 3 tbsp. pumpkin 1 tsp. pure vanilla extract ½ tsp. cinnamon ¼ tsp. nutmeg ¼ tsp. cloves
Directions: Combine all the ingredients in a large bowl and whisk them together. Strain the cream mixture into a pitcher. Pour the batter into 4 oz. ramekins. Preheat your oven to 220 degrees Fahrenheit. Steam your batter at 220 degrees for 5 minutes. Lower your oven’s temperature to 212 degrees and steam for an additional 13 minutes. Remove your ramekins from the oven and put them in a refrigerator or blast chiller for at least 10 minutes or until completely cool. Keep the custard cool until you’re ready to serve. Right before serving, sprinkle a thin layer of sugar on top of the custard, and brown it using a torch.
Nice video here: http://ift.tt/2dWzaaf
bon appetit
No comments:
Post a Comment