Creme Caramel Napoleons
After a great weekend with the fam, tis the season to be traveling.... Chicago 3 times in the next 3 weeks! Here we go! Here's a favorite that I eat almost all of it every time I make it!
Cheers!
Pumpkin Creme Caramel Napoleons
12 egg yolks
1/4 c sugar
2 c heavy cream
vanilla extract
1/2 c pumpkin
filo(phyllo) sheets
cinnamon for dusting
sugar for dusting
butter for brushing
Method:
1.whip egg yolks with sugar. add pumpkin.
2.in sauce pot, heat cream & extract just until it scalds. turn off.
3.whisk slowly cream mixture into egg mixture until well blended.
4.pour into ceramic pan and bake in water bath on oven @ 285 degrees about 1 hour or so or until brulee just slightly jiggles. remove from oven and water bath. cool in refrigeration 1 hour.
5.cut dough into squares, brush with butter, dust with cinnamon & sugar. bake in oven @ 325 for 8 mins.
6. thinly layer sugar on top of brulee and cook in broiler or torch heat the sugar until brown.
7.spoon brulee, top with pastry, repeat 2-3 more times. enjoy!
Cheers!
Pumpkin Creme Caramel Napoleons
12 egg yolks
1/4 c sugar
2 c heavy cream
vanilla extract
1/2 c pumpkin
filo(phyllo) sheets
cinnamon for dusting
sugar for dusting
butter for brushing
Method:
1.whip egg yolks with sugar. add pumpkin.
2.in sauce pot, heat cream & extract just until it scalds. turn off.
3.whisk slowly cream mixture into egg mixture until well blended.
4.pour into ceramic pan and bake in water bath on oven @ 285 degrees about 1 hour or so or until brulee just slightly jiggles. remove from oven and water bath. cool in refrigeration 1 hour.
5.cut dough into squares, brush with butter, dust with cinnamon & sugar. bake in oven @ 325 for 8 mins.
6. thinly layer sugar on top of brulee and cook in broiler or torch heat the sugar until brown.
7.spoon brulee, top with pastry, repeat 2-3 more times. enjoy!
