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Farm Fresh
Autumn 2008


Spiced Pumpkin Brûlée with Toasted Pepitas and Cranberry Walnut Bar
Pastry Chef Tara Hullander formerly of Table 8 – Miami Beach, FL
Adapted by StarChefs.com
October 2008

Yield: 20 servings

Ingredients

    Pumpkin Brûlée:
  • 2 quarts heavy cream
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 2½ cups egg yolks
  • 1 quart pumpkin puree

    Cranberry Walnut Bar:
  • 1¼ cup all-purpose flour
  • 1½ cups sugar
  • ½ cup butter
  • 1 cup finely chopped walnuts
  • 2 eggs
  • 2 tablespoons milk
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla extract
  • 1 cup finely chopped fresh cranberries
  • ½ cup shredded coconut
  • ¼ cup finely chopped crystallized ginger

  • Toasted Pepitas:
  • 1 tablespoon butter
  • 1½ cups pepitas
  • ½ cup sugar
  • 1 teaspoon salt
  • 1 teaspoon ground ginger 

Method

For Pumpkin Brûlée:
Preheat oven to 300°F. Bring cream, both sugars, vanilla, and spices to a slow scald; cover to steep for 15 minutes. Temper mixture slowly into egg yolks. Whisk in pumpkin puree. Strain through a fine chinois and place into an ice bath. Ladle 6 ounces into a wide bowl. Bake in water bath without fan, about 30 minutes or until set.

For Cranberry Walnut Bar:
Preheat oven to 320°F. Spray a shallow half hotel pan and line with parchment paper. Combine flour and ¾ cup sugar in mixer. Add butter and mix with paddle attachment until pebbly. Add ½ cup walnuts and press into hotel pan. Bake until edges are light golden, about 12 minutes. Whisk together eggs, milk, remaining ¾ cup sugar, orange zest, and vanilla extract and pour over hot crust. Top with remaining ½ cup walnuts, cranberries, coconut, and crystallized ginger. Bake about 15 minutes or until set and coconut is golden. Cool and cut into 20 square bars.

For Toasted Pepitas:
Preheat oven to 350°F. Melt butter in a sauté pan. Add pepitas and coat with butter; cook until they start popping. Remove from heat and place on a Silpat on a half sheet tray. Mix together sugar, salt, and ginger and pour over pepitas. Toss until they are well coated. Bake in oven until golden brown and puffed, about 10 minutes.

To Assemble and Serve
Garnish bowl of brûlée with pepitas and serve on plate with a cranberry walnut bar.

 


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