{"id":23669,"date":"2021-10-05T13:54:05","date_gmt":"2021-10-05T20:54:05","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=23669"},"modified":"2021-10-05T13:54:06","modified_gmt":"2021-10-05T20:54:06","slug":"recipes-with-chef-william-turner-pumpkin-spice-creme-brulee","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipes-with-chef-william-turner-pumpkin-spice-creme-brulee","title":{"rendered":"Recipes with Chef William Turner: Pumpkin Spice Creme Br\u00fbl\u00e9e"},"content":{"rendered":"\n

Creme brulee has been a favorite among upscale diners for years. This classic silky French dessert can be elevated to fit any season and the fall is no different. By adding a little pumpkin spice you can take this classic to the next level.<\/p>\n\n\n\n

\"\"<\/figure>
\n
Ingredients<\/strong>:<\/span><\/h5>\n\n\n\n
  • 1 quart heavy cream<\/li>
  • 1 cup of granulated sugar<\/li>
  • 7 large eggs <\/li>
  • 1inch section vanilla bean<\/li>
  • 1\/2 tablespoon of pumpkin spice<\/li>
  • 1 quart heavy cream<\/li><\/ul>\n\n\n\n
    What You Need:<\/strong><\/h5>\n\n\n\n
    • Stainless steel mixing bowl<\/li>
    • Wisk6 Creme br\u00fbl\u00e9e ramekins<\/li>
    • 4-6 cups of scalding hot water<\/li>
    • Baking pan metal<\/li>
    • Small br\u00fbl\u00e9e torch<\/li>
    • Slotted spoon<\/li><\/ul>\n<\/div><\/div>\n\n\n\n

      This dish does take a little skill but is definitely doable in your home kitchen.<\/p>\n\n\n\n

      Directions:<\/strong><\/h5>\n\n\n\n
      1. Preheat oven to 325 F<\/li>
      2. Warm ramekins slightly in oven (5 minutes) remove and place on stove in baking pan<\/li>
      3. Place cream vanilla bean and pumpkin spices in a medium sauce pan and bring to a low boil.<\/li>
      4. While cream mixture heats-In a metal mixing bowl add separated yolks (no whites), sugar, and whisk until smooth being sure to scrape the sides as you mix.<\/li>
      5. Here\u2019s the tricky part, temper your yolks with the hot cream mixture. <\/li>
      6. This means add small amounts of the hot cream to the egg and sugar while whisking, gradually adding more of the mix until it\u2019s all combined. ( if you do this part too fast the eggs will scramble) so take your time.<\/li>
      7. There will be a froth on the top of the mix. Remove as much as possible using a slotted spoon.<\/li>
      8. Divide between the ramekins and place in oven for 25 minutes.\u00a0<\/li>
      9. When the dessert is firm but but jiggles with a shake it\u2019s ready to remove.<\/li>
      10. Let cool for 20 minutes befor placing in fridge uncovered for 2 hours.<\/li>
      11. When serving, sprinkle with sugar and burn using a torch.\u00a0<\/li>
      12. Garnish with whip cream and cinnamon or simply enjoy.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"Private Chef William Turner shares a simple and fun fall pumpkin spice creme br\u00fbl\u00e9e recipe for this holiday season!\n","protected":false},"author":9,"featured_media":23673,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[2,4],"tags":[16587,16586,4831,4971,11218,16589,16585,16588],"class_list":{"0":"post-23669","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-food-and-restaurant-news","8":"category-phoenix-recipes","9":"tag-chef-william-turner","10":"tag-creme-brulee","11":"tag-fall-recipes","12":"tag-featured","13":"tag-pumpkin-recipe","14":"tag-pumpkin-spice","15":"tag-pumpkin-spice-creme-brulee","16":"tag-william-turner","17":"cs-entry","18":"cs-video-wrap"},"yoast_head":"\nRecipes with Chef William Turner: Pumpkin Spice Creme Br\u00fbl\u00e9e<\/title>\n<meta name=\"description\" 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