pumpkin crème brûlée

pumpkin creme bruleeDo you have your Thanksgiving menu all planned out? If not, get on it – you’re certainly cutting it close! Gives me an anxiety attack just thinking about it :) But if you’re hosting a smaller Thanksgiving dinner, or are looking for something sweet outside the norm of pumpkin and pecan pie, consider these pumpkin crème brûlées.  They make such cute little individual desserts, and they work great for dinner parties since everything but the final torching can be made up to 4 days in advance.  Then, if you’re really feeling adventurous, you can even let your guests brûlée their own desserts – that will certainly make for a Thanksgiving to remember!

Ingredients

  • 2 egg yolks
  • 1/4 cup (1 7/8 ounces) light brown sugar, packed
  • 1/2 cup (4 3/4 ounces) canned pumpkin
  • 1/2 vanilla bean
  • 1 cup heavy cream
  • 1/4 cup turbinado or granulated sugar

Directions

Preheat the oven to 300°F.  Bring a small pot of water to a gentle boil, to use for the water bath.  Place 4 4-ounce ramekins in a baking dish; set aside.

In a small bowl, combine the egg yolks, brown sugar, pumpkin, and the seeds from the vanilla bean; whisk to blend until light and uniform in color.

Scald the heavy cream in a small saucepan over medium heat until it begins to steam.  Slowly pour the cream into the bowl with the egg mixture, 1/4 cup at a time, whisking constantly to keep the eggs from scrambling.  Continue adding the cream until fully incorporated.

Slowly pour the boiling water into the baking dish around the ramekins, until the water bath reaches halfway up the sides of the ramekins.  Pour the crème brûlée mixture into the ramekins, dividing it equally.  (By pouring the water in before the crème brûlée, there is less likelihood that you will splash water into your ramekins.)

Carefully transfer your baking dish into the oven and bake for 25-30 minutes.  The crème brûlées should be just set, with the centers just slightly jiggly.  Remove from the water bath and allow to cool to room temperature.  Cover and refrigerate at least 3 hours, or up to 4 days.

Just before serving, sprinkle a generous tablespoon of sugar over the top of each ramekin.  Use a kitchen torch to caramelize the sugar, moving the flame constantly in small circles over the surface to keep the sugar from burning.  Serve immediately.

Yield: 4 servings

Source: Love and Olive Oil

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  1. […] Yummm. As I’ve mentioned before, I LOVE crème brûlée.  Back when I made this pumpkin version, Daren started itching for me to […]

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