Monday, October 12, 2015

Recipe: Pumpkin Crème Brulee

This recipe is adapted from my Cooking 101 class at L'Academie de Cuisine when we made Pistachio Creme Brulee. This pumpkin version is a seasonal delight. Feel free to adjust the amount of pumpkin you use to taste. Also, don't be afraid if you don't have a torch. You can always make it under the broiler. It is sure to be a hit at your Autumn feast.  This recipe is featured on Capital Cooking's Lunch with a Lobbyist episode.


7 oz pure pumpkin (*1/2 can recommended. It just depends on how pumpkiny you like it.)
1/2 cup sugar
1/2 cup (packed) golden brown sugar
6-8 large egg yolks
2 teaspoons vanilla extract
1 ½ teaspoon ground pumpkin spice
3 cups heavy whipping cream
8 tablespoons sugar for the top


Preheat oven to 325°F. Whisk egg yolk and sugar. Bring cream just to boil in medium saucepan. Add the vanilla to the cream. (*You can replace cream for milk, but don’t call it crème brulee.) Gradually whisk the cream into the egg/sugar mixture. Don’t over whip or you will get foam. Whisk pumpkin, salt and spices and 1/2 cup brown sugar in large bowl. Add the pumpkin mixture to the egg/sugar/cream mixture.

Divide mixture among eight ramekins. Put the ramekins in a large pan. Add enough warm water to pans to come halfway up sides of ramekins. Bake until custards are just set in center, about 35-45 minutes. Watch them because you may need to turn the temperature down if they are getting color on top. Refrigerate custards until cold.

* You could do this in the freezer to speed up the process.
 
Sprinkle sugar on the top and shake off the excess. Let it rest a bit before caramelizing. Place them under the broiler or use a torch if you have one to melt and scorch the sugar. You are looking for an amber color. Refrigerate again and then serve. They should have a nice shine.
 
*Crème brulee is so rich that you need something bitter on top to balance the flavors.
 
*You can make this recipe in advance.

*You can substitute the pumpkin flavorings for any flavorings you like. We made pistachio in Cooking 101 and it was delicious.

We were introduced to Vervacious at the Metro Show so we added their Super Savory Cinnamon Salt to this recipe and it is delicious!

Photo by Emily Clack

No comments: