Pumpkin Mickey Waffle Sunday and Pumpkin Crème Brûlée - Copycat Disneyworld Treats - LIVE

Описание: Recreating some of my favorite Disneyworld Fall treats! Today I'm making the Pumpkin Mickey Waffle sundae from Sleepy Hollow at Magic Kingdom and the Pumpkin Crème Brûlée from Amorette’s Patisserie at Disney Springs.
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Granted both of these dishes were part of the Halloween menus and are already gone for the year now that Disney is in Christmas mode, BUT I enjoy pumpkin recipes all fall and these are perfect for November in my opinion!

When my mom and I were at Disney World last month for our latest mother-daughter trip we loved trying all the Halloween food in addition to our favorites. And the thing that really struck is is how WELL Disney did pumpkin! None of the dishes we tried were too strong or too weak in pumpkin flavor or spice!

Pumpkin Waffles
1 ¼ C flour
2 tsp baking powder
½ tsp salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
Pinch ground nutmeg
Pinch of ground cloves
3 Lrg eggs, well beaten
2 Tbsp brown sugar
4-16 Tbsp butter melted – the more butter the more of a crunch the waffles will have
1 C milk
½ C pumpkin
Wisk together the dry ingredient
Wisk together the wet ingredients
Pour the wet over the dry, and mix together until pebbled.
Cook in preheated Mickey waffle iron 4-5 mins. Until the smoking stops.

To make the Mickey Mouse pumpkin waffle sundae make sure to use the Mickey face waffle iron and serve two waffles with a scoop of vanilla ice cream, caramel sauce whipped cream and sprinkles

Pumpkin Crème Brûlée
2 cups heavy whipping cream
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ginger
1/8 tsp ground cloves
4 large egg yolks
2 large whole eggs
1/2 cup brown sugar
1/2 tsp salt
1/2 - 3/4 cup pumpkin puree
1 tsp vanilla
1/2 C sugar
Preheat the oven to 300˚ F
In a small saucepan bring the cream and spices to a simmer – remove from heat
While the cream is heating in a medium bowl whisk the eggs, yolks, brown sugar and salt
Pour the hot cream over the egg mixture while whisking
Stir in the pumpkin – optional – run the mixture through a hand blender to smooth out any chunks
Strain through a sieve into a bowl, add the vanilla and stir
Pour into 6 ramekins
Place ramekins into a 9x13 pan and pour boiling water into the pan until the water is about half-way up the ramekins
Bake in the oven for 35-40 mins
The custard should still have a jiggle when it’s done
Let cool to the touch and then chill in fridge 3 hours or overnight
When ready to serve sprinkle 1-2 tsp sugar over the top, and swirl the ramekin to spread the sugar around
Using your kitchen torch melt the sugar until the sugar turns golden brown
You can also broil for a few mins to cook the sugar on top, but it does heat the full custard
Serve topped with candied pecans and a sablee cookie leaf

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ASHLEE MARIE is all about from-scratch recipes, cake decorating tutorials, and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self-taught and if I can do it you can do it I hope that my videos help you learn to make dishes and desserts you've always dreamed of making

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