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PUMPKIN CRÃME BRULEE
INGREDIENTS:
2 quarts heavy cream
14 egg yolks
8 oz. sugar
1 vanilla bean
1 can (15 oz.) pumpkin puree
METHOD:
Place heavy cream, pumpkin puree and vanilla bean in medium sized pot. Slowly bring to a simmer. Place yolks and sugar in bowl and whip until creamy yellow and smooth in texture. Slowly temper cream mixture in whipped yolks. Pass mixture through a strainer and cool.
Evenly distribute into 8 brulee dishes. Bake in a water bath for 30-40 minutes at 300° or until center is firm. Cool for 6 hours before serving. Sprinkle top with sugar and caramelize with a blow torch.
YIELDS: 8 people
Radio Station KVIL-FM, 103.7 FM in Dallas, accepts new music submissions by mail, via CD. MP3 submissions are generally not accepted. Radio Station KVIL-FM adds music to our playlist via listener requests, (email and phone), local audience music research, regional/national building stories, and by the judgment of Program Director, Kurt Johnson. Questions and music submissions may be addressed to: Kurt Johnson - KVIL-FM - 4131 N. Central Expressway #1000 - Dallas, TX 75204
