Pumpkin Creme Brulee

Pumpkin Creme Brulee

This festive pumpkin creme brulee recipe features all those festive fall spices we take comfort in during the cooler months of the year. The flavor profile is that of pumpkin pie crossed with my classic vanilla creme brulee. Smooth, rich and creamy texture that is decadent to the last bite.

TIPS AND TRICKS from my classic creme brulle to any version, these tips will help you get it right.

- The main thing to keep in mind when making any custard is too make sure you gradually add the hot cream to the egg yolks in order to temper the eggs. Otherwise, you will end up with scrambled eggs.

- Make sure the Crème Brule has cooked long enough in the oven. It should be just set. It will still have a little bit of a wiggle in the center but will wiggle as a whole not a ripple effect.

- Be sure to use a water bath which keeps the custard smooth and creamy and allows it to bake evenly.

- I have found that while tempering the eggs you end up with a foam on top of your custard. Scoop this foam off the top so you have a smooth finish to your Crème Brule's.

- Torch the sugar when it is time to eat it. Otherwise, the sugar will liquify in the fridge over time.

- Make sure you allow the custard to sit at least 4 hours in the fridge to finish setting.

WHAT YOU WILL NEED:

Butane kitchen torch, 6 round ramekins, small pot with lid, handheld whisk, measuring cups and spoons, kettle, large bowl, and a deep baking dish.

Ingredients:

• 2 Cups whipping cream (heavy cream)

• 1/2 Cup Pumpkin Pie Filling

• 1 tsp vanilla

• 1/8 tsp salt

• 1/8 tsp Ground Nutmeg

• 1 tsp Ground Cinnamon

• 1/4 Tsp Ground Ginger

• 5 Egg yolks

• 1/2 Cup granular sugar

extra sugar for topping (white granular)

Directions:

- Preheat oven to 325F and prepare 6 ramekins in your deep baking dish. Boil some water in a kettle to later add to your baking pan.

- Beat egg yolks, pumpkin pie filling, spices and sugar together in a large bowl.

- Warm whipping cream, vanilla and salt in a pot with the lid on using med low heat. Just until it simmers.

- Gradually add the warmed cream to your egg yolks continuously whisking to ensure the yolks don't get scrambled.

- Scoop off and bubbly foam

- Pour into your ramekins evenly that were placed in your baking dish.

- Put your dish in the oven and then pour your boiling water from your kettle into the baking dish until it comes halfway up the sides of your ramekins.

- Bake for 30 to 40 min, until just set. (see tips above for more detail)

- Let cool for at least 4 hours in the fridge.

- Brulee the tops with sugar using your torch when it is time to serve. Make a good layer of granular sugar on top so you have a decent thickness to crack through. See the short video below to watch a bit of the torch process.

Whether it's Sweet or Savoury, let it be made with Love!