Muirhead Pecan Pumpkin Butter
Crème Brûlèe
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2 ¼ cups heavy cream
¼ cup white sugar
½ cup Muirhead Pecan Pumpkin Butter
4 egg yolks
1 tsp vanilla
8 tsp sugar for glaze
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Preheat oven to 300° F. Have a pot of boiling water ready. In a saucepan over medium heat combine cream, ¼ cup sugar and Muirhead Pecan Pumpkin Butter. Cook stirring until bubbles just begin to appear around the edge. Remove from heat. In a bowl, whisk egg yolks and vanilla until well blended. Pour heated cream a little at a time into the egg yolk mixture, stirring constantly until smooth. Pour into four 6 oz ramekins. Line a deep baking pan with a kitchen towel. Place ramekins on the towel and pour in the hot water half way up the sides of the ramekins. Cover loosely with aluminum foil and bake until set about 30 to 35 minutes. Remove ramekins from the pan and cool to room temperature. Refrigerate until serving time. Sprinkle 2 tsp sugar over each ramekin evenly. Lightly melt and brown sugar with kitchen torch to form the top glaze. Serves 4.
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| Muirhead – 2005 |
Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803
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