Pumpkin crème brûlée kolache

After successfully making traditional apricot and prune kolache yesterday, I decided to try something a little more creative and sweeter today. While crème brûlée might seem intimidating, if you look at core ingredients that makeup the creme fraiche, it’s really just cream and sugar (same as ice cream). Add egg yolks and you’ve got crème brûlée!

I used my [now] handy kolache recipe and instead of fruit filling, I made the crème brûlée and, after it baked, stirred it up with spoon to dollop into the kolache.

    Bohemian crème brûlée
    1 pint pumpkin ice cream (room temperature)
    5 egg yolks

    Mix yolks and ice cream
    Bake in water bath (ramekins, baking dish, etc. – I used a 8″ oven-safe loaf pan) at 375° F for 30 minutes (or until custard firms)

    * If you want to make traditional crème brûlée, allow custard to cool, then generously top with granulated sugar and slooooowly caramelize with a torch. [Rule #2 applies here: “You can always add (heat). You can never take away.” Don’t burn your sugar].

And it never hurts to have a 4.5-year-old pastry chef in your employ to do your kneading.


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