Pumpkin Creme Brulee

 

Creme Brulee screams class (how do you like those two words together??) but is easy and relatively inexpensive - compared to what you pay for it at a restaurant!  This easy Pumpkin and Spice recipe, adapted from BakingAMoment.com, is a great addition to the autumn pumpkin craze!  Adding fresh ginger instead of dried gives this pumpkin a little kick . . . and a good health salute!  Try it and let me know what you think!!! I insert a + sign to the spices because I think you have to be somewhat generous to bring the flavor out - but don't go crazy!!

INGREDIENTS:

·         4 egg yolks

·         1 cup heavy cream, divided

·         3 tablespoons dark brown sugar (loosely packed)

·         a pinch of kosher salt

·         1 teaspoon vanilla bean paste or vanilla extract, or the seeds scraped from 1 vanilla bean

·         ½+ teaspoon ground cinnamon

·         1 teaspoon fresh finely shredded ginger

·         ¼+ teaspoon ground allspice

·           One Third cup pure pumpkin puree

·         about 4 teaspoons granulated sugar, for bruleeing

DIRECTIONS:

1.    Preheat the oven to 300 degrees F.

2.    Place the egg yolks in a small mixing bowl and set aside.

3.    Place half the cream in a small pot, along with the brown sugar and salt. Bring to a simmer, then stir in the vanilla and spices (off the heat). Allow to steep for a few minutes, then pour in the remaining cream.

4.    Slowly and gradually add a little of the warm cream into the egg yolks, whisking. When all the cream has been added, and the yolks are warmed, run the mixture through a sieve.  This will give the creme a very silky texture that will wow your guests!  After going through the sieve, whisk in the pumpkin and transfer the mixture to a spouted container. Divide equally between (4) 4-ounce ramekins or canning jars.

5.    Pour very hot, close to boiling water in a 2 inch cake or pie pan and then place the filled ramekins in, making sure the water covers up to 2/3 the sides of the ramekins.  Bake for 40-45 minutes, or until the edges are set but the centers are still jiggly.

6.    Remove from the water bath and refrigerate for 2 hours minimum.

7.    Sprinkle about a teaspoon of granulated sugar over the surface of each custard, then brulee with a kitchen torch or under the broiler.

 

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