Name: Butterscotch Pear Bread Pudding
Cuisine: dessert
Ingredients: 4 tablespoon Butter; 3/4 cup Sugar, divided; 3 large Butterscotch Pears; 6 cups stale Brioche Bread, cut into small cubes; 2 cups heavy whipping cream; 1/2 cup Milk; 4 Eggs; 1 teaspoon Vanilla Extract; 1/2 tsp Ground Cinnamon; Pinch of Salt

Monday, December 28, 2020

Sweet Pumpkin Persimmon Ginger Creme Brulee/#FamilyBakingChallenge

Sweet Pumpkin Persimmon Ginger Crème Brulee is a mouthful of a title, but this amazing dessert is something special! It is soft and creamy, yet a bit tangy, filling your mouth with the sweet flavors of persimmon, fresh ginger and cream. One great bonus to this tasty recipe~it can be made up to 2 days ahead of when you will be serving. Finish with the crunchy top right before serving!

Sweet Pumpkin Persimmon

Ginger Crème Brulee

(makes 8 )

(printable recipe at end of page)

4 small Sweet Pumpkin Persimmons

2 cups Heavy Whipping Cream

1/2 inch piece Fresh Ginger

8 large Egg Yolks

6 tablespoons Sugar

coarse sugar for top of Brulee

or a mix of white and brown sugar

Peel, then chop the Sweet Pumpkin Persimmons into small cubes. In a medium saucepan, heat the cream, persimmons and ginger over medium heat, just to a simmer. Remove from heat. Let the persimmon steep in the cream for 30 minutes.

Once the cream mixture has cooled, blend the mix in a blender until the persimmon is very smooth.

Use a large bowl to whisk the eggs with sugar. Gently whisk the cream mixture into the yolk mix.

Lay cheesecloth over a sieve and pour the custard base through it to remove any persimmon pulp. This will ensure that you have a silky smooth brulee.

Preheat your oven to 300 degrees F. Place the crème brulee dishes in a roasting pan. Pour the custard mix into the dishes.

Pour hot water into the roasting pan until it reaches halfway up the side of the creme brulee dishes. Bake abut 20-25 minutes until the custard is set but still jiggly in the center. Cool the custard completely. You can cover and chill for up to 2 days.

To brulee the tops, sprinkle 1 tablespoon of sugar over each dish. Use a kitchen torch to heat the sugar, or place the cups on a baking sheet and broil on high, being careful until the the sugar is bubbling and melting and golden brown. Remove from broiler and set aside for the dishes to rest and the sugar will harden to make a crisp top.

Thanks so much for stopping by today! I hope you enjoyed this recipe. It is very tasty and bursting with flavor! This recipe and the Sweet Pumpkin Persimmons are courtesy of Melissa's Produce. Thank you Melissa's!

creme brulee, dessert, persimmon, pumpkin persimmon, single serve dessert, make 2 days ahead

desserts, treats, dinner party, buffet, party food

Yield: 8

Author: The Freshman Cook

Sweet Pumpkin Persimmon Ginger Creme Brulee

Soft and creamy these Sweet Pumpkin Persimmon Ginger Crème Brulee make the perfect addition to any dinner party or a get together.

Ingredients

Sweet Pumpkin Persimmon Ginger Creme Brulee

4 small Sweet Pumpkin Persimmons
2 cups Heavy Whipping Cream
1/2 inch piece Fresh Ginger
8 large Egg Yolks
6 tablespoons Sugar
coarse sugar for top of Brulee
or a mix of white and brown sugar

Instructions

Peel, then chop the Sweet Pumpkin Persimmons into small cubes. In a medium saucepan, heat the cream, persimmons and ginger over medium heat, just to a simmer. Remove from heat. Let the persimmon steep in the cream for 30 minutes.
Once the cream mixture has cooled, blend the mix in a blender until the persimmon is very smooth.
Use a large bowl to whisk the eggs with sugar. Gently whisk the cream mixture into the yolk mix.
Lay cheesecloth over a sieve and pour the custard base through it to remove any persimmon pulp. This will ensure that you have a silky smooth Brulee.
Preheat your oven to 300 degrees F. Place the crème brulee dishes in a roasting pan. Pour the custard mix into the dishes.
Pour hot water into the roasting pan until it reaches halfway up the side of the creme brulee dishes. Bake abut 20-25 minutes until the custard is set but still jiggly in the center. Cool the custard completely. You can cover and chill for up to 2 days.
To brulee the tops, sprinkle 1 tablespoon of sugar over each dish. Use a kitchen torch to heat the sugar, or place the cups on a baking sheet and broil on high, being careful until the the sugar is bubbling and melting and golden brown. Remove from broiler and set aside for the dishes to rest and the sugar will harden to make a crisp top.

https://www.thefreshmancook.com/2020/12/sweet-pumpkin-persimmon-ginger-creme.html

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Monday, December 21, 2020

Butterscotch Pear Bread Pudding/#FamilyBakingChallenge

I have to be honest, I have never met a bread pudding I didn't love. Ever since I had a bite of my first one, I have been hooked. Any reason to celebrate, and I am quickly putting the ingredients together to bake. So, when I was gifted some beautiful Butterscotch Pears from Melissa's Produce, I couldn't wait to bake these gorgeous desserts. This time I decided to bake these on my grill. My husband and I recently relocated back to the southwest, where our story began, and baking on the grill had always been my favorite way to bake, especially since you can use the grill year round. It is a lot of fun! I have also included an oven recipe. No matter which way you bake this recipe, you will love these moist and amazing tasting Butterscotch Pears from Melissa's Produce!

Butterscotch Pear Bread Pudding

(Makes 4)

(printable recipe at end of page)

4 tablespoon Butter

3/4 cup Sugar, divided

3 large Butterscotch Pears

6 cups stale Brioche Bread, cut into small cubes

2 cups heavy whipping cream

1/2 cup Milk

4 Eggs

1 teaspoon Vanilla Extract

1/2 tsp Ground Cinnamon

Pinch of Salt

Rinse your pears, then peel and slice them into small pieces. You want them to fit into the baking cups you are baking them in.

Melt the butter in a large skillet. Add 1/2 cup of the sugar and stir until combined. Add the pear slices, placing them in a single layer in the pan. Cook, without stirring for 8 minutes until the pears begin to caramelize. Flip the slices over and cook for approx. 5 minutes longer until the fruit and caramel are golden brown.

While the pears are cooking, use a medium bowl to prepare the custard by whisking together the 1/4 cup of sugar, whipping cream, milk, eggs, vanilla, cinnamon and salt.

Spray four custard cups with pan spray, then fill each cup with a combination of pear slices and cream mix.

Sprinkle the top of the apples with cinnamon. Place the dishes in a heat resistant pan and fill the pan half way up with hot water, creating a water bath. Don't let water get in the cups. If you are baking this on the grill, heat your grill to 425 degrees. Once it is to temperature, place the pan on the grill and close the lid. Check on the bread puddings every 20 minutes, just to be sure they are baking well. Check with a toothpick, just like you would in an oven. Both recipes will take between 50-60 minutes. If the toothpick come out clean, they are done.

If you are baking in an oven, preheat the oven to 325 degrees. Follow the above recipe, and when it is time to place in the oven, bake for 50-60 minutes, checking at 45 minutes.

Enjoy these amazing Butterscotch Pear Bread Puddings using Melissa's Produce! They taste amazing!

Keep scrolling for a printable recipe! Thanks for visiting!

butterscotch pear, brioche bread, heavy whipping cream, heavy whipping cream, dessert, individual desserts,

dessert, treats, bake on the grill,

dessert

Yield: 4

Author: The Freshman Cook

Butterscotch Pear Bread Pudding

Butterscotch Pear Bread Pudding is made with Butterscotch Pears, Brioche Bread, and heavy whipping cream, just to start. Bake on the grill or in the oven for an amazing, tasty dessert!