{"id":297,"date":"2007-08-25T08:12:21","date_gmt":"2007-08-25T15:12:21","guid":{"rendered":"http:\/\/appellationbeer.com\/blog\/goose-island-cascade-pumpkin-brulee\/"},"modified":"2007-08-25T08:12:21","modified_gmt":"2007-08-25T15:12:21","slug":"goose-island-cascade-pumpkin-brulee","status":"publish","type":"post","link":"https:\/\/appellationbeer.com\/blog\/goose-island-cascade-pumpkin-brulee\/","title":{"rendered":"Goose Island Cascade Pumpkin Brulee"},"content":{"rendered":"

The other day I mentioned Goose Island Cascade Pumpkin Brulee<\/a> and Eric Trimmer asked for a recipe. Here it is.<\/p>\n

As already noted, Goose Island brewmaster Greg Hall says to bury the eggs in a container with the Cascade hops, seal, and refrigerate for 3-5 days. Goose Island Brewmaster Greg Hall says that because eggs are porous, they will breathe the hops aroma and perfume the eggs. He suggests and extra special bitter<\/em> with the brulee. <\/p>\n

10 raw eggs
\n1\/2 pound Cascade hops (either pellets or whole hops)
\n1\/2 pound cooked pumpkin or butternut squash, pur\u00e9ed
\n1\/2 cup milk
\n2 cups heavy cream
\n1\/2 cup sugar
\n2 vanilla beans, split lengthwise
\nPinch of salt
\nPinch of nutmeg
\nPinch of cinnamon
\n1\/4 pound brown sugar<\/p>\n

1. Seal the eggs in a container with the Cascade hops for 3-5 days.
\n2. Preheat oven to 300\u00ba F. Place all ingredients except eggs and brown sugar into a heavy-bottomed medium saucepan. Bring to a boil over medium heat.
\n3. Remove from heat, and let sit so the beans can steep for at least 1 hour, or until mixture cools to room temperature.
\n4. Strain through a mesh sieve, discard the vanilla beans, and gently push the pumpkin through the sieve.
\n5. Pour 1\/2-inch hot water into a 2-inch deep, 13×21-inch baking dish (or use two smaller baking dishes). Place in oven for 15 minutes.
\n6. Separate Cascade-scented eggs, discarding the whites. Whisk the egg yolks into the cooked mixture, and strain again through a fine mesh sieve.
\n7. Pour into 8 4-ounce brul\u00e9e dishes or souffl\u00e9 cups. Place dishes in the water-filled baking dish in the oven. Bake until the custard sets, about 45-60 minutes. A knife inserted into the center will come out dry when set. Remove from the water bath, and let cool at room temperature for 15 minutes. Cover and refrigerate for at least 1 hour before serving. (Steps 1-7 can be done a day in advance.)
\n8. To serve: Sprinkle the brown sugar evenly across the tops of the brul\u00e9es. Be careful not to clump the sugar. A propane torch works best for the “bruleeing,” but your oven broiler may be used as well. Place under the flame for about 30 seconds, or until sugar is evenly caramelized. Serve immediately. <\/p>\n

8 servings
\n
\nCopyright Goose Island Brewing Co., Chicago
\n<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

The other day I mentioned Goose Island Cascade Pumpkin Brulee and Eric Trimmer asked for a recipe. Here it is. As already noted, Goose Island brewmaster Greg Hall says to bury the eggs in a container with the Cascade hops, seal, and refrigerate for 3-5 days. Goose Island Brewmaster Greg Hall says that because eggs … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[5],"tags":[],"class_list":["post-297","post","type-post","status-publish","format-standard","hentry","category-beer-food"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4wTn-4N","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/posts\/297","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/comments?post=297"}],"version-history":[{"count":0,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/posts\/297\/revisions"}],"wp:attachment":[{"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/media?parent=297"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/categories?post=297"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/tags?post=297"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}