Cream brulee and pumpkin cakes – a detailed recipe cooking. 
Time: 7 час. Complexity: medium Quantity: 10 cakes The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Creme brulee
- 3.5 tbsp. fat cream
- 1 tsp ground cinnamon
- 1 tsp nutmeg
- 0.5 tsp ginger powder
- 1 vanilla pod, scrape seeds
- 8 egg yolks
- 1 tbsp. Sahara
- 0.5 tbsp. whole milk
- 2 tbsp. pumpkin puree
- 0.25 Art. sugar turbinado
- Cake base, recipe below
- Hot water
- You will need: 10 Ramekins
Pecan Tartlets
- 32 cookies
- 0.5 tbsp. pecans
- 5 tbsp. l melted butter and optionally if would need
- 2-3 tbsp. l brown sugar
Recipes with similar ingredients: shortbread cookies, cream, milk, eggs, vanilla extract, pumpkin puree, nutmeg, ginger ground, cinnamon, pecans, brown sugar
Recipe preparation:
- Preheat the oven to 150 ° C. Make the dough: finely grind crackers and nuts in a food processor bowl with with a metal knife. Add melted butter and brown sugar, mix in the combine. Spread the mixture on the bottom and walls ten molds with a volume of 180 ml each. Put the molds in the form for baking and bake in the oven for 10-12 minutes. Pull and set aside aside to cool.
- Make custard with pumpkin: mix 2 tbsp. cream, cinnamon, nutmeg and ginger in a saucepan over medium heat. Open the vanilla pod, scrape the seeds with a knife, add the seeds to the pan. Bring to a boil, then remove from heat. Whisk Sugar yolks in a bowl until sugar dissolves. Add the remaining 1.5 tbsp. cream and milk in a pan. Slow stir in the mixture of yolks, then strain the cream through a sieve back in a bowl. Add and mix pumpkin puree.
- Arrange the pumpkin mixture in tins. Pour into the mold for baking water until about the middle of the mold. Bake until when the cream just starts to harden, but will still be slightly fluid in the center, 55-60 minutes. Remove from the oven. Pull the cookie cutters out water and let cool to room temperature. Cover and put in the refrigerator for at least 6 hours or overnight.
- Lightly sprinkle the filling with turbinado sugar. Heat sugar burner so that it is caramelized. To caramel crust was thicker, repeat the procedure several times, adding each time quite a bit of sugar. Let cool. Tartlets with nuts pecans: finely chop cookies and nuts in a kitchen bowl combine with a metal blade in pulse mode, 6-10 cycles harvester for 3 seconds. Add melted butter and brown sugar, mix in the combine. Put the dough on the bottom of the split forms, if you prepare tart, or molds for 170 – 220 ml. If you still have creme brulee, pour it into the mold and set it in another form filled with water until middle the form with cream and bake until the custard will set while remaining slightly fluid in the center, approximately 35-45 minutes. Pull out and cool to room temperature. Cover lid and refrigerate overnight or at least 6 hours. Look in the recipe for how to make a caramel crust after as the cream cools completely.
