Get Cooking: Pumpkin Crème Brulee

Chef Jeffery BanenChef’s Academyn
chef jeff bayne. welcome to you. >> hello. >> this is a great fall dessert, because pumpkins are so in season, and people don’t know what to do with them. >> absolutely, in the fall, everyone thinks about pumpkin pie, right. >> mm-hmm. >> very similar. same type of flavors but a little more of a fancy dessert. what we’ve got to do is get our heavy cream. >> all right. >> it’s about 12 ounces. just for the batch. this is about five ounces of canned pumpkin you can get at the grocery. >> yeah. >> just like you use for a pumpkin pie. it’s not canned pumpkin pie filling. >> don’t get that. >> yes. we’ll mix it up. just put down the low heat, because i don’t want to bring it to a boil. and i’ve got some allspice, cinnamon, nutmeg, glov, and you can playround with how much spice you like in your pumpkin pie or change those and mix those, and it’s about a pinch of each. and while that’s working



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