Halloween Pumpkin Creme brulee & Cheese Toast
Ingredients
Creme Brulee
- 5 Egg yolks
- 60g Sugar
- 120g Pumpkin puree
- 300g Whipping cream
- 150g Milk
- a pinch of Salt
- 4g Vanilla bean paste
Marzipan
- 30g Almond powder
- 30g Powdered sugar
- 10g~15g Water
- Food coloring (orange, black, white)
Pumpkin toast
- Bread
- Unsalted butter
- Pumpkin Puree
- Sugar
- Cheddar cheese
Instructions
Pumpkin Crème Brûlée
- Cut up the pumpkin, put it in a bowl, add a little water, and heat it in the microwave for about 5 minutes to soften it.
- Blend the pumpkin in a blender until fine, place in a bowl, cover with plastic wrap and leave to cool.
- Whisk the egg yolks with the sugar, then whisk in the pumpkin puree.
- In a saucepan, combine the heavy cream, milk, salt, and vanilla bean paste, bring to a simmer, and place on the burner.
- Heat only until the mixture just begins to bubble around the inner rim of the pot and remove from the heat.
- Pour into the yolk mixture a little at a time, whisking to combine, and strain to remove any air bubbles.
- Divide into containers, pour into an oven pan with hot water, and cook in a 150 degree oven for about 40 minutes.
- Remove from the oven and chill in the refrigerator for about 2 hours.
- Sprinkle the tops with sugar, spread evenly and caramelize with a blowtorch.
Make the marzipan (while the crème brûlée is chilling in the refrigerator).
- Mix the almond flour with the powdered sugar, then add the water a little at a time and knead.
- Divide the dough and add the coloring to make white, orange, and a little black.
- Use the orange color to make pumpkin shapes and the white color to make ghosts.
Pumpkin Toast
- Use a knife to cut ghost shapes into the bread.
- Butter the bread, spread the pumpkin puree, sprinkle with a little sugar, and top with shredded cheddar cheese.
- Spread the pumpkin puree over the cheddar and butter the top of the molded bread.
- Place the shaped bread on top of the pumpkin puree and bake in a 190-200 degree oven for about 10 minutes.
