My half-sister (well, sorta half-sister, it’s complicated) Michelle asked for my help in her search for a pumpkin infused Crème Brûlée.
I did a lot of research on this one as I wanted it to be tasty, but at the same time stay fairly easy to prepare. Brûlée can be a lot of work.
The recipe below is fairly simple. Sure you’ll need some ramekins (we used 16 mini ones) and a butane torch, but otherwise, this is a small sacrifice for this impressive dessert.
The brûlée came out with the perfect consistency and I loved the addition of the pumpkin to the mix.
Thanks for letting me mess up your kitchen Michelle!
Pumpkin Crème Brûlée
2 cups pumpkin puree
2 1/2 cups whipping cream
1 vanilla bean
1/2 cup light brown sugar, packed
2 tablespoons granulated sugar
10 large egg yolks
1/2 + 1/4 tsp ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 tablespoon brandy
8 tablespoons turbinado sugar, for brûlée
- Preheat oven to 325 F and place 8 5-ounce ramekins in a baking tray with a lip.
- Heat whipping cream with scraped out seeds of vanilla bean until just below a simmer.
- In food processor, purée sugars, egg yolks, ½ tsp cinnamon, ginger, allspice and brandy with pumpkin. Pour hot cream into pumpkin mixture until all has been added.
- Pour custard into ramekins and fill baking pan with boiling water. Bake for 30 to 35 minutes, until custards are set, but jiggle just slightly in the centre. Remove custards from pan, cool for 20 minutes, then chill for at least 4 hours.
- To brûlée custards, toss remaining ½ tsp cinnamon with turbinado sugar. Sprinkle onto custards, and caramelize with a butane torch (available at kitchen supply stores). Chill for up to 2 hours or serve immediately.