How to caramelize pumpkin pie
Votes: 1
In our step-by-step tutorial, you'll learn how to cover a pie with a delicate pumpkin filling with a thin caramel crust.
Time:
This delicate dessert with a crispy sugar top combines the best of both worlds: pumpkin pie and crème brûlée.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Pie
- Sugar
- Additional equipment: gas burner
We recommend
Cooking the dish according to the recipe:
- First, sprinkle a small amount of regular granulated sugar onto the pie. About three handfuls.
- Then light the torch, pointing it away from you. Torches come in different types. Point the flame downwards onto the pie, running it over the entire surface, about 5 cm from the sugar, to prevent it from burning. The key is to avoid getting the flame too close to the pie.
- Cut the pumpkin pie with a knife, being careful not to damage the crispy layer; it won't have the same crust as crème brûlée. Now you can top each slice with whipped cream. Enjoy!
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