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Pumpkin Creme Brûlée
- 1¾ cups heavy whipping cream
- 3 large eggs
- ½ cup sugar will need extra for caramelizing
- 1 cup pumpkin puree
- 2 tsp pumpkin pie spice mix
- Pre-heat the oven to 300˚ F
- In a medium bowl, whisk together 3 whole eggs and ½ cup sugar until well blended.
- Heat 1¾ cup heavy whipping cream in a sauce pan, almost to a simmer; stirring frequently to prevent scorching.
- Slowly add hot cream while whisking. Remember not to add too quickly because the eggs might cook....YIKES.
- Strain the cream/egg/sugar mixture through a strainer into a large measuring cup or bowl with a pouring lip.
- Whisk in 1 cup pumpkin puree and pumpkin pie spice mix. If using homemade pumpkin puree, make sure to blend it to an extra fine puree. If you don't have pre-made pumpkin pie spice mix, you can use: 2 pinches of cinnamon, 2 pinches ground nutmeg, 1 pinch ground ginger and 1 pinch ground cloves.
- Divide the mixture into 8 (4 oz) cups and place in a large casserole baking dish or into 2 dishes if they don't fit.
- Fill the baking dish with boiling water about halfway up the sides of the ramekins. Bake at 300˚ F for 35-40 minutes. The creme brûlée centers should barely wiggle when you move the pan.
- Cool to room temperature then cover and refrigerate until ready to serve. Note: don't caramelize until ready to serve and don't refrigerate after caramelizing, because the sugar will melt.
Making the Crisp topping
- Brûlées must be at room temp or cold to caramelize the tops. Put 1 to 2 teaspoons of sugar on each custard, swirl to spread evenly. Torch the tops moving in a circular pattern until the whole surface is caramelized and sugar turns a rich amber color. When you're ready to eat it, break the sugar topping with a spoon to break it up.
What you will need:
Ovenproof ramekins or custard cups
A handheld kitchen torch.