Pumpkin Pecan Creme Brulee with Pecan Tuiles

By Texaschef11

Ingredients

• 12 egg yolks, beaten
• 3/4 cup granulated sugar
• 1 cup pumpkin puree
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1/2 tsp ground cloves
• 1/2 tsp ground ginger
• 1/2 vanilla bean, split; reserve seeds
• Grated peel and juice of 1 orange
• 2 cups heavy cream
• 1/2 cup granulated sugar
• 1 recipe Pecan Tuiles

Preparation

Step 1

Pecan Tuiles:
1 1/2 cup butter, softened
1 lb confectioners sugar
8 x egg whites
1 1/3 cup all-purpose flour
1 lb pecans, finely ground

:In a large bowl, cream together the butter and sugar.
Add the egg whites and mix together well.
Add the flour and pecans and mix for 2 minutes.
Chin for 1 hour.Preheat oven to 325 F.
Place dollops of the chilled mixture on, a hot, greased baking sheet.
Spread thinly and bake until light golden brown.
Gently remove each tulle with a spatula and bend each over a rolling pin to shape.
Makes 8 to 10 Tuiles.

Creme Brulees:
In a large bowl, mix together the egg yolks, the 3/4 cup sugar, pumpkin, spices, vanilla bean seeds, and orange zest and juice. In a large saucepan, heat the cream to scalding and stir in the egg mixture, a little at a time.
Preheat oven to 225° F. Ladle the mixture into 8 custard dishes. Place the dishes in a high-sided baking pan and add water to fill halfway. Bake for 1 hour, or until the custard is firm. (Do not let the custard brown on top.) Remove and let stand for 1 hour.
Sprinkle the 1/2 cup sugar evenly on top of the baked custards and place under the broiler until the sugar is caramelized. Serve immediately with the Pecan Tuiles.