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Pumpkin Creme Brulee With Fangelico Sauce

Here's how you make Pumpkin Creme Brulee With Fangelico Sauce
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  • Servings: 6
  • Prep: 30m
  • Cook: 25m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1 cup pumpkin (canned)
  • 1 1/4 cups sugar (plus 2 additional tablespoons)
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 2/3 cup evaporated milk
  • 6 extra-large egg yolks
  • 2 1/2 cups heavy whipping cream
  • 3/4 to 1 cup chopped pecans (pieces0
  • 1 package (10 ounce) puff pastry shells (6 shells)
  • Frangelico Sauce (recipe follows)
  • FOR FRANGELICO SAUCE
  • 4 extra large egg yolks
  • 1/4 cup sugar
  • 2 cups milk
  • 1 vanilla bean, split (or equivalent amount of vanilla extract. When I can, I use Nielsen-Massey vanilla puree which contains real bean specks from the vanilla pod and is rich in vanilla flavor making it perfect for creme brulee)
  • 1/4 cup ground hazelnuts (coarsely ground, roasted, skins removed)
  • 1/8 to 1/4 cup liqueur (Fangelico liqueur, or to taste)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Combine pumpkin, 1/4 cup sugar, salt, cinnamon, ginger, cloves, and evaporated milk.

  • Step 2: Mix egg yolks and 1/4 cup plus 2 tablespoons sugar in a double boiler over simmering water, cooking and stirring until lemon-colored and the consistency of mousse. Remove from heat and set aside.

  • Step 3: Place cream in a heavy saucepan over high heat and bring to a boil. Immediately remove from the heat and pour into egg mixture, whisking briskly. The mixture will appear to separate but will come together as it is whisked.

  • Step 4: Return to the double boiler to heat and cook for about 10 minutes or until the mixture is thick and smooth. Stir in the pumpkin mixture, blending until it is smooth and creamy.

  • Step 5: Remove the top half of the double boiler and place it in a bowl of ice. Stir occasionally while mixture cools until it reaches the consistency of a very thick custard.

  • Step 6: Spread a layer of pecan pieces over the bottom of six baked Puff Pastry shells.

  • Step 7: Pour cooled creme over pecans to top of shells. Refrigerate for at least 3 hours (or up to 8 hours). When chilled, sprinkle 2 tablespoons sugar over each filled shell and place about 6-inches away from broiler flame for about 3 minutes or until sugar caramelizes. Do Not overcook or creme will melt.

  • Step 8: Immediately remove from heat. Pour Frangelico Sauce over the bottom of each of six dessert plates. Place a creme Brulee in the center and serve immediately.

  • Frangelico Sauce

  • Step 9: Combine egg yolks and sugar in a medium bowl. Place milk and vanilla bean (or extract) in a heavy saucepan over medium heat and bring to a boil. Immediately remove from heat and cool slightly. Strain through a fine sieve. Slowly pour warm milk into yolks, stirring constantly.

  • Step 10: When mixture is well blended, pour into the top half of a double boiler over simmering heat. Cook, stirring constantly, for about 10 minutes or until mixture reaches the consistency of a thick custard. Remove from heat. Cool, stirring frequently. When cool, stir in hazelnuts and Frangelico liqueur. Serve at room temperature.

  • NOTE: To remove hazelnut skins before grinding, rub warm, roasted nuts between fingers and rub nuts against each other in a towel.

We hope you enjoy this recipe!

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