5.0 stars (based on 2 reviews)
This classic french dessert
is temporarily an autumn Swiftie
Recipe
-
Prep Time: 15 min
- 1/2 cup pumpkin puree
- 1/2 cup sugar + 3 tbsp
- 1 1/2 cup heavy whipping cream
- 1 vanilla bean, pierced, beans scraped out
- 3 egg yolks
- pinch of salt
- 1/4 tsp cinnamon
- 1/4 tsp pumpkin pie spice
- This recipe is incredibly easy and versatile! You could easily add some allspice, some black pepper or some savory spices like sage. Feel free to get creative with the spices!
- When pouring your warm creme into your egg yolks, it’s important to pour slowly and whisk constantly. This is called tempering, and we temper the eggs (whisk! whisk!) so that the eggs dont scramble from the warm creme.
- When torching your sugar, I use the highest setting and get my torch pretty close to the sugar. After a few failed attempts at torching, I realized you have to get pretty darn close to the sugar to burn it and you will actually see flames. Thats ok! Keep going, even if you see a little smoke.You can buy a torch off amazon, and dont forget to buy the butane as well!
Bake Time: 45 min
Wait Time: 3 hrs – 24 hrs
Yields: 2-4 servings
What you need
Pumpkin Crème Brûlée
What to do
1. With a whisk, mix cream, pumpkin, vanilla bean in saucepan over medium heat. When the mix starts to simmer, remove from heat. Preheat oven to 325.
2. Using a fork or whisk, mix sugar, cinnamon, pie spice, salt and egg yolks in a bowl until smooth.
3. Using a ladle, slowly pour about a cup of hot milk pumpkin mix into sugar and eggs, whisk vigorously and slowly add all hot liquid to eggs and sugar.
4. Divide mix into 4-6 ramekins. Place ramekins in a casserole dish or deep baking dish. Pour hot water into the baking dish, water should come up about an inch on the sides of the ramekins. Bake for about 25-30 min- edges should be set and middle should jiggle. Thats how you know its done! Remove from the oven, remove ramekins from the baking dish. Set on a cooking rack for about 1 hour.Then, cover and chill for at least 4 hours!
5. When ready to eat, place 1-2 tbsp of sugar on each of your cremes. Use a blow torch to get that crispy crunchy topping. (*see note below) And then bon appetit!
2. Using a fork or whisk, mix sugar, cinnamon, pie spice, salt and egg yolks in a bowl until smooth.
3. Using a ladle, slowly pour about a cup of hot milk pumpkin mix into sugar and eggs, whisk vigorously and slowly add all hot liquid to eggs and sugar.
4. Divide mix into 4-6 ramekins. Place ramekins in a casserole dish or deep baking dish. Pour hot water into the baking dish, water should come up about an inch on the sides of the ramekins. Bake for about 25-30 min- edges should be set and middle should jiggle. Thats how you know its done! Remove from the oven, remove ramekins from the baking dish. Set on a cooking rack for about 1 hour.Then, cover and chill for at least 4 hours!
5. When ready to eat, place 1-2 tbsp of sugar on each of your cremes. Use a blow torch to get that crispy crunchy topping. (*see note below) And then bon appetit!
Helpful tips
