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pumpkin crème brûlée
I know most pumpkin pie traditionalists will not join me in this, but isn’t this a fun alternative to pumpkin pie? And guess what! Crème brûlée is easier to make than Rice Krispy treats. Okay, maybe it’s not that easy. But if you’ve never made it, you’ll be surprised at what a cinch it is.
Every Thursday, when my husband is around to watch the kids, I go to a writing group at the local bookstore. It’s fun, but lately I haven’t been thrilled with what I’ve been writing there. I didn’t really want to go yesterday, but I had promised Connie (a frequent sophistimom commentator) that I would bring in my pumpkin crème brûlée sometime. Last night was as good a time as ever, so I made this up and shared it with everyone. It was a hit. As for my writing—I’ll keep working on it.
pumpkin crème brûlée
1 1/4 cup (285g) heavy cream
3/4 cup (170g) milk
1/4 teaspoon cinnamon
1/8 teaspoon freshly ground nutmeg
1/8 teaspoon allspice
1/8 teaspoon cloves
1 1/2 teaspoon pure vanilla extract
5 egg yolks
1/2 cup granulated or superfine sugar
2 tablespoons brown sugar
1 cup (245g) pumpkin puree
2 tablespoons superfine sugar
1. Preheat the oven to 300 degrees (150 degrees Celsius). In a medium saucepan, set over medium heat, bring cream, milk, spices, and vanilla to almost boiling. Reduce heat to very low.
2. In a tea kettle or medium saucepan, start heating about a quart of water to boil.
3. In a mixer fitted with the whisk attachment, whip egg yolks, 1/2 cup granulated sugar, and brown sugar until thick and light yellow.
4. With mixer on low speed, slowly pour a cup of the hot cream mixture into the egg mixture. Mix until well incorporated, then add back into the cream mixture. Heat over medium-low heat, stirring frequently, until the mixture thickens and coats the back of a spoon. Stir in pumpkin puree.
5. Place a strainer over a large bowl and strain mixture. Use a wooden spoon to press it through.
6. Pour custard into a 9″ ceramic dish. Place dish into a roasting pan lined with a kitchen towel. Place in oven, and carefully pour boiling water into the roasting pan until it comes about halfway up the sides of the baking dish. Bake for 60-70 minutes, or until the custard looks almost set. There will be some movement when you jiggle the pan, but it should not be liquid in the middle.
7. Remove from oven, and allow to cool in the roasting pan for 30 minutes. Remove custard from the roasting pan, and let cool completely on a cooling rack. Refrigerate until well-chilled, about 2-3 hours,
8. Sprinkle 2 tablespoons of superfine sugar evenly over the surface of the custard. Using a kitchen torch, or a propane blow torch from the hardware store, carefully melt the sugar until it caramelizes and hardens onto candy. Refrigerate for thirty minutes more. Serve.
I can’t wait to try this!
wow. this looks great.
Yummy!
I am excited to try this.
this looks awesome! I have an overgrown banana squash sitting in my garage. It is very lonely and wants to be eaten! Any ideas? I also have some leftover yellow squash that is still decorating my table. thanks for the beautiful pictures and inspiration
Tonya
Well, you might not be thrilled with what you have been writing at group, but I enjoy it.
The creme brulee was FANTASTIC! And I loved your serving method. I would have been searching for paper plates or cups or something, but the cupcake papers were perfect, even though mine got a little soggy after my third serving. I had much better luck when I just ate it straight out of the dish.
I’m visiting my family in Florida and my husband’s family in Mississippi for Thanksgiving. If I can get hold of a blow torch, I’m making this.
We just fueled up our torch the other day, and my husband has been wanting to brulee things ever since. Seriously, he’ll stand there with a lit torch and say, “Okay, what needs bruleeing?” Not sure bruleeing is even a word, but whatever. Thank you for giving me something to offer him and his little pyro self.
Looks oh so good! Thanks for sharing!
[...] chocolate sauce from Flagrante Delícia I have actually been searching all over for a recipe for Pumpkin Crème Brûlée. Thanks Sophistimom! Grilled Fresh Figs from Straight From The Farm Sticky coconut sandwiched [...]
That looks amazing!
wow!
I was so excited to find your beautiful blog-through conversations with a cupcake. My two favorite past-times- cooking and reading! I’ve spent the better part of the hour drooling over your recipes. I want to make them all. We love meringue at our house too! I also want to run to Costco or whole foods and buy cherries to make granola. I will be visiting often!;)
[...] If that is too boring for you, then click here for pumpkin crème brûlée. [...]
This sounds great. Any idea if it would adapt to a “lactose intolerant” prep? Doing a soy sub for the milk and cream?
Ok yours looks beautiful and so yummy. I think I didn’t have a deep enough water bath. Mine more was like custard, but still yummy
. Thanks for the recipe!