In this video I take the Classic Crème Brûlée to another level with the aide of my VacMaster Chamber sealer. I was inspired by my friends at ChefSteps and received permission to use it. I took their recipe and added a twist to it and think it came out pretty good!!
I had the assistance of my beautiful daughter, I love it when my children help me with creating videos.
|Heavy whipping cream||500 Gram|
|Fresh pumpkin puree||100 Gram|
|Egg yolks||160 Gram (approx. 10)|
|White sugar||65 Gram|
|Pure maple syrup||25 Gram|
|Kosher salt||3 Gram|
|Pure vanilla extract||5 Gram|
|Powdered sugar||4 Tablespoon (for dusting)|
Seal cream in a plastic bag and immerse in water bath for a while.
Remove cream and preheat water bath to 80C.
In a large bowl, combine pumpkin puree, salt, sugar, vanilla extract, maple syrup, egg yolks, heavy cream (as shown in the video) and whisk well.
Transfer to container and pour into ramekins.
Cover with a lid and place into hot bath.
Cook for 1 hour and once done place into ice bath. Allow to rest for 20 minutes.
Dust top with powdered sugar and caramelize with torch.
Serve and enjoy!