Some desserts just take time. You plan it out, put in hours of work, let it sit overnight. And at the end of the whole process, you achieve something perfect. Don’t you love that feeling? That’s this dessert. If you’re looking for a bit of a challenge, our Pumpkin Brûlée with Pomegranate Crème is sure to impress!
- 2 cups cream
- ½ cup milk
- ⅓ cup sugar
- 7 yolks
- 2¼ tsp Amoretti® Pumpkin Spice Compound
- 6 tbsp raw sugar, for topping
- 1 recipe White Chocolate Crème with Amoretti® Pomegranate Artisan
- Pomegranate arils
- White chocolate shavings
- Preheat oven to 300 °F.
- Heat the cream, milk, and half of the sugar in a pot until they are simmering.
- Whisk the yolks and remaining sugar together in a bowl.
- Slowly temper the milk into the egg yolks and sugar, whisking constantly.
- Once combined, strain the mixture into a container.
- Add the Pumpkin Spice Compound and stir to thoroughly combine.
- Place ramekins into a large shallow dish and pour the brûlée into the ramekins.
- Fill the dish with water half way up the ramekins, and cover with a sheet pan or foil.
- Bake for 20-30 minutes, depending on the size of the ramekins, until barely set.
- Once set, remove and let cool in the water on a rack for 15 minutes.
- Remove the ramekins from the water and let cool completely before chilling for at least 2 hours or overnight.
- Sprinkle raw sugar over the top of the chilled brûlées and shake the ramekin a bit to evenly distribute the sugar. Using a torch, or the oven broiler, caramelize the sugar topping.
- Warm a spoon and place a quenelle (fancy term for the striking egg-shaped whipped cream garnish) of the Pomegranate Crème on one edge of the brûlée or pipe a layer of decorative cream on top of the sugar crust.
- Garnish with pomegranate arils or white chocolate shavings.
- If you are not making the brûlées immediately, chill mixture in an ice bath before storing and chilling.
- Mix will last 5 days.