RECIPE # 5099 - Gingerbread Pumpkin Pie Creme Brulee - Thur., N - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 5099 - Gingerbread Pumpkin Pie Creme Brulee - Thur., Nov. 21, 2013

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CHEF DAVID SCHWAB / GAYLORD OPRYLAND HOTEL

Gingerbread Dough

3 c all purpose flour

1 t baking soda

3/4 t ground cinnamon

3/4 t ground ginger

1/2 t ground allspice

1/2 t ground cloves

1/2 t salt

8 T (1 stick) unsalted butter, at room temperature

1/4 c vegetable shortening, at room temperature

1/2 c packed light brown sugar

2/3 c unsulfured molasses

1 large egg

 

Sift the flour, baking soda, cinnamon, ginger, allspice, cloves, and salt through a wire sieve into a medium bowl. Set aside.

In a large bowl, using a hand-held electric mixer at high speed, beat the butter and vegetable shortening until well-combined, about 1 minute. Add the brown sugar and beat until the mixture is light in texture and color, about 2 minutes. Beat in the molasses and egg. Using a wooden spoon, gradually mix in the flour mixture to make a stiff dough. Divide the dough into two thick disks and wrap each disk in plastic wrap. Refrigerate until chilled, about 3 hours.

After cutting gingerbread house pieces or cookies, collect all of the scrape pieces of dough and bake on a flat cookie tray for 15 minutes +- at 350 degrees. Allow to cool while mixing pumpkin pie mix and crème brulee mix.

 

Gingerbread Crumbs

2 cups ground gingerbread from recipe above

½ c sugar

1 stick butter – melted

 

Place all ingredients in a bowl and mix until well incorporated.

 

Pumpkin Pie Mix

One 15-ounce can unsweetened pure pumpkin puree (about 2 cups)

3/4 c packed light brown sugar

3 eggs, lightly beaten

1 1/4 c half-and-half

1 1/2 t ground cinnamon

1/2 t salt

1/2 t ground ginger

1/2 t ground allspice

1/4 t freshly ground nutmeg

In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth.

 

Crème Brulee

1/2 Quart Heavy Cream

1/3 Cup Granulated Sugar

1  Vanilla Bean

4  Egg Yolks

Heat the heavy cream and sugar until the sugar is completely dissolved. Remove from the heat. Temper the egg yolks with some of the hot cream. Add the tempered egg yolks to the heavy cream.

 

Assembly-

Place 2 tablespoons of the gingerbread crumbs in the bottom of a ½ pint mason jar and press down slightly. Place in the oven at 350 degrees for 6 minutes. Add ¼ cup of the pumpkin pie filling to each mason jar and return to the oven at 275 degrees for approx. 15 minutes. Allow to cool slightly after removing from the oven. Top with ¼ cup of the crème brulee mix and return to the oven at 225 degrees for approx. 30 minutes. Allow to cool completely. Sprinkle the top with sugar in the raw and caramelize using a torch.

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