Pumpkin crème brûlée preparation:
Preheat your oven to 150°C (300°F).
In a bowl, whisk the egg yolks with the sugar until pale. Add the pumpkin puree, cinnamon, and nutmeg, and mix well.
Then stir in the single cream and mix until smooth.
Pour the mixture into individual ramekins and bake in a bain-marie for 45 minutes, until the crème brûlée is set but still slightly wobbly in the center. Let cool, then refrigerate for at least 2 hours. Preparing the Parmesan Salted Biscuits:
In a bowl, combine the flour, salt, and grated Parmesan.
Add the cold butter, cut into small pieces, and work the dough with your fingertips until it forms a crumbly consistency.
Add the egg yolk and mix. If necessary, add a tablespoon of cold water to form a dough.
Roll out the dough on a floured work surface to about 5mm thick. Cut out shapes using a cookie cutter and place them on a baking sheet lined with baking paper.
Bake at 180°C (350°F) for 12 to 15 minutes, until the cookies are golden brown.
Caramelizing the crème brûlée:
Just before serving, sprinkle the top of each crème brûlée with brown sugar. Use a kitchen torch to caramelize the sugar until it becomes a beautiful golden, crispy crust.
Serving:
Serve the crème brûlées chilled with their Parmesan salted biscuits for a delicious sweet and savory contrast.
Preparation time: 25 minutes | Cooking time: 1 hour | Total time: 1 hour 25 minutes
Kcal: 400 kcal | Servings: 4
ADVERTISEMENT
