Pumpkin Crème Brûlée
with Orange Cranberry Biscotti
Pumpkin Crème Brûlée with Orange Cranberry Biscotti
8
servings45
minutes1
hour30
minutesExecutive Chef Derick Kuntz suggests pairing his pumpkin crème brûlée with B Cellars Chardonnay, especially the Beckstoffer Carneros Lake Vineyard Chardonnay. The spices in the crème brûlée help to accentuate the barrel aging of the Chardonnay, and the biscotti helps to bring out the fruit. The acid in the wine also helps to cut through the richness in this dessert.
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Ingredients
- CRÈME BRÛLÉE
1 1/2 cups 1 1/2 heavy cream
1/2 cup 1/2 half & half
4 4 egg yolks
1/2 cup 1/2 sugar
1 cup 1 pumpkin purée
1 1 each vanilla bean
1/8 tsp 1/8 cinnamon
1/8 tsp 1/8 nutmeg
1/8 tsp 1/8 ginger
1/8 tsp 1/8 clove
- PUMPKIN PURÉE
1 1 sugar pumpkin
- ORANGE CRANBERRY BISCOTTI
1/2 cup 1/2 flour
2/3 cup 2/3 semolina
2/3 cup 2/3 dried cranberries, rough chopped
2 Tbsp 2 orange zest
2 tsp 2 baking powder
2 2 eggs
2/3 cup 2/3 sugar
Directions
- PUMPKIN PURÉE
- Cut pumpkin in half and remove the seeds
- Preheat oven to 350°F
- Bake, skin side up, for 30-40 minutes
- Pumpkins should be partially collapsed and fork tender
- Purée in a blender until smooth
- *Chef tip - leftover purée works great in risotto*
- CRÈME BRÛLÉE
- Using a double boiler, heat heavy cream, half & half, vanilla bean, cinnamon, nutmeg, ginger, and clove
- Heat to 180°F
- Pull off the heat and let sit for 10 mins
- In a separate bowl, combine egg yolks and sugar by whisking them together
- Strain the mixture to remove spices and vanilla bean
- Slowly temper the cream mixture into the sugar/egg mixture
- Whisk in pumpkin purée
- Fill ramekins with 8-10oz of the mixture
- Place in a deep baking dish, fill the baking dish with hot water until the level reaches about halfway up the sides of the ramekin
- Bake at 300° for 40 minutes
- ORANGE CRANBERRY BISCOTTI
- Mix flour, semolina, cranberry orange zest, and baking powder
- Combine eggs, sugar, olive oil, and salt
- Slowly add the flour mixture to the egg mixture and incorporate fully
- Form into a thin loaf and bake at 350° for 15-20 minutes
- Let cool completely (overnight in fridge is best)
- Slice into 1/2 strips and bake at 325° for 6-8 minutes
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Pairing Suggestions
Executive Chef Derick Kuntz suggests pairing his pumpkin crème brûlée with B Cellars Chardonnay, especially the Beckstoffer Carneros Lake Vineyard Chardonnay. The spices in the crème brûlée help to accentuate the barrel aging of the Chardonnay, and the biscotti helps to bring out the fruit. The acid in the wine also helps to cut through the richness in this dessert.
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