Pawpaw Creme Brulee | Kentucky Life | KET

The pawpaw is great fresh from the tree, but it also makes a wonderful variety of desserts, from ice cream to pie, cake, and cookies. Chef Bob Perry shows us how to make pawpaw creme brulee at home. Bob will be cooking in his kitchen at the University of Kentucky's College of Agriculture.
Ripe pawpaws last just a few days at room temperature. If you pick them before they are fully ripe, you can keep them refrigerated for up to three weeks. The ripe flesh can be pureed and frozen for later use.
Pawpaw Crème Brulee Recipe
10 egg yolks
1 cup Bourbon Barrel Foods Bourbon Vanilla Sugar
1 quart heavy cream
2 cups pawpaw puree
• Bring cream and pawpaw puree just to a boil.
• Whisk sugar and egg yolks together.
• Temper egg/sugar mixture very slowly with cream mixture until all is combined.
• Cook in a double boiler for 15 minutes until the mixture will keep a line on the back of a spoon.
• Strain through a fine screen and into ramekins or cups.
• Place in a deep roasting pan and fill ½ way up with hot water.
• Bake at 325 degrees for 30 minutes, allow to cool, then cover and refrigerate several hours or overnight.
• Cover top with granulated or powdered sugar and place under a broiler or use a propane torch to caramelize the sugar.
Visit www.KET.org/kentuckylife/1800s/ to watch full episodes from the 18th season of Kentucky Life on KET.

[@angelademarin4457]

per favore tradurre in italiano grazie

[@phydia72]

ma fai proprio schifo fratello..........sperare le uova in quel modo ,toccare il cibo con le dita,.....ma che schifo.vieni in italia asd imparare come si lavora bene e in modo pulito............altro che haccp.........che schifo di gente