Pumpkin Pie Creme Brulee with Spiced Cookies & Forbidden Baby Candy Apples

Ingredients

Yield:

8

• Pumpkin Pie Creme Brulee Ingredients

  • 1000 ml Milk
  • 200 ml Cream
  • 12 Egg Yolks
  • 3 Whole Eggs
  • 200 gr Sugar
  • 1 Vanilla Bean
  • 100 gm Pumpkin Puree

• Newport Wicked Spiced Cookies Ingredients

  • 225 gm Butter
  • 169 g Sugar
  • 3 Egg Whites
  • 169 g Hazelnut Flour
  • 200 g Flour
  • 5 g Vanilla Powder
  • 10 g Cinnamon Powder
  • 5 g Nutmeg

• Forbidden Baby Candy Apple Ingredients

  • 225 gm Sugar
  • 10 Baby Apples
  • 3 drops red food colouring

Preparation

Difficulty:

Medium

Total Time:

45 Minutes

1. Pumpkin Pie Creme Brulee Preparation

   1. Warm milk.
   2. Mix eggs, sugar, and vanilla bean.
   3. Tember with cream.
   4. Double boil for 30 minutes at 300 F.
   5. Let cool. Add mixture to hollowed pumpkin (optional).
   6. Sprinkle with sugar and torch sugar on top until caramelized.

2. Newport Wicked Spiced Cookies Preparation

   1. Cream butter and sugar.
   2. Blend in egg whites.
   3. Fold in dry ingredients.
   4. Bake at 325 F for 15-20 minutes.

3. Forbidden Baby Candy Apple Preparation

   1. Melt sugar to 150 C.
   2. Add red food colouring.
   3. Dip baby apples and leave to cool.