Every time I see crème brûlée being offered on a dessert menu I order it. The silky vanilla custard hidden under the top caramel candy shell makes this dessert irresistibly good yet perceivably too complicated to make at home which is why I always order it when dining out. But the truth is, it’s so easy to make – and don’t let that whole thing with cooking sugar with a torch intimidate you. If you can spray paint anything, you can certainly cook a miniscule amount of sugar on top of a small cup of cold custard.
With that said, I have a wonderful fall recipe for Pumpkin Crème Brûlée. Possessing everything good about a normal crème brûlée, this one infuses pumpkin with a hint of whiskey to add greater depth to the overall flavor. This would make a great dessert for your Thanksgiving consideration or special holiday dinner. And as an added bonus, this can be made 3 days ahead of time. Enjoy!
- 1¼ cups heavy cream
- 3 tablespoons brown sugar
- 2 tablespoons sugar, plus 2 teaspoons for the sugar topping
- ½ teaspoon pure vanilla extract
- ¾ teaspoon whiskey/bourbon
- ½ teaspoon cinnamon
- ¼ teaspoon pumpkin pie spice
- 1/16 teaspoon (tiny tiny pinch) table salt
- ½ cup soft cooked pumpkin, mashed
- 4 large egg yolks
- Preheat the oven to 325 degrees F.
- Heat a non stick pot or pan on medium heat. Add the cream, brown sugar, sugar, vanilla, whiskey, cinnamon, pumpkin pie spice, and salt to the pan.
- Stir the cream mixture and bring to a low simmer. Turn off the heat.
- Transfer the cream mixture to a blender and add the pumpkin. Puree the mixture on medium high speed for 30 seconds until smooth.
- With the blender still on, remove the lid and reduce the speed to medium low.
- Add one egg yolk at a time with the blender on. After all the eggs have been added, cover the blender with a lid and blend on medium high for 10 seconds.
- Divide the cream mixture evenly between for ramekins.
- Place the ramekins in a casserole dish and carefully add enough water to the dish (without getting any in the ramekin) until the water level is ¾ of the dish high.
- Bake in the oven for 35-40 minutes until the center is set.
- Remove the creme brulees from the oven and refrigerate for at least 4 hours or overnight.
- Just before serving, evenly sprinkle ½ a teaspoon of sugar over each creme brulee. Using a torch, gently cook the sugar with just the tip of the flame in a circular motion until the sugar caramelizes.
- Creme Brulees can be made up to 3 days in advance.
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A few years ago I made a similar dish and even though I am not a huge pumpkin fan, I did enjoy this one. It’s a lovely change from pumpkin pie for the holidays! (PS: I always order it when I see it on the menu too – my “litmus test” in French restaurants here and in France!)