Chef James Simmers, Culinary Arts instructor, is sharing a couple of Thanksgiving desserts just in time for the holiday.
You can watch him create the recipes in the MPTC kitchen with students Peter Pham and Jackson Bauer.
The recipes also are included below for you to try at home!
Pumpkin Brulee (serves 8)
Ingredients
- Cream 20 Fluid oz.
- Pumpkin puree 12 Fluid oz.
- Granulated sugar 3/4 cup
- Vanilla extract 2 tsp
- Salt 1/2 tsp
- Egg yolks 10 each
- Brown sugar for Brûlée, as needed
Directions
- Combine cream, pumpkin, sugar, vanilla and salt in a heavy saucepan. Heat slowly over low heat until simmering. Remove from heat.
- Thoroughly whisk egg yolks. Slowly incorporate into the cream mixture, stirring constantly.
- Transfer the mixture to eight Brûlée dishes. Bake in a water bath at 350 degrees for 30 minutes until firm in the middle. Cool.
- Apply a thin layer of brown sugar to the tops. Brown as desired using a cooking torch.
Pumpkin Custard (serves 8)
Ingredients
- Dark brown sugar 1/2 cup
- Cornstarch 3 Tablespoons
- Ground cinnamon 1 tsp
- Ground nutmeg 1/2 tsp
- Ground allspice 1/2 tsp
- Salt 1/2 tsp
- Heavy cream 16 Fluid oz.
- Pumpkin puree 3/4 cup
- Pasteurized egg yolk, well beaten 3 each
- Vanilla extract 1 tsp
- Grated ginger 2 tsp
Directions
- In a large saucepan, whisk together the brown sugar, cornstarch, cinnamon, nutmeg, allspice, salt, cream and puree until combined.
- Place the pot over medium heat and gradually bring to a boil, whisking constantly and evenly. Once the mixture comes to a boil, continue cooking and whisking for 2 minutes. Remove from the heat, add egg yolk slowly while constantly whisking. Next, add vanilla and grated ginger.
- Refrigerate and serve well chilled.