End the fall season on a sweet note!
Pumpkin Creme Brulee
Crème Brûlée continues to be a favorite amongst many, including myself. Like most other recipes for the dish, this one is simple and can be made by any level of baker. This dessert tastes elegant, sweet, and creamy and is sure impress any guest. This recipe is a classic with a fall twist that is sure to spice up your holidays.
Notes:
Before starting, I do recommend straining the pumpkin purée, especially if it’s canned. Another thing to note is, there are various methods when burning sugar on top besides using a torch. One popular method is using a hot metal spoon. This is done by placing a hot metal spoon over high heat for five minutes and placing it on top of the sugar until it’s color darkens. You can also serve a variety of different garnishes that range from frozen berries, whip cream, or even both.
Ingredients
470g Heavy Cream
732g Whole Milk
200g Granulated Sugar
325g Pumpkin Purée
9g Ground Cinnamon
380g (19 each) Egg Yolks
⅛ tsp Salt
Method:
1. Strain pumpkin purée by placing a strainer over a bowl.
2. Line the strainer with paper towels, and place pumpkin purée over the paper towels.
3. Squeeze any excess water out. Set aside.
4. In a saucepan, bring the cream, milk, and ½ of the sugar to a boil.
5. In a mixing bowl, whisk together the purée, cinnamon, egg yolks, the other ½ of the sugar, and salt.
6. Gradually add hot cream into the egg yolk mixture and whisk until smooth and emulsified.
7. Strain through a fine-mesh strainer. Divide evenly amongst ramekins.
8. Remove excess air bubbles from the top of the cream brûlée custard by placing a piece of plastic wrap or paper towel on the surface and then removing.
9. Bake at 275*F in a water bath, covered, until the custard trembles slightly when shaken. About 30-35 minutes.
10. Carefully remove creme brûlée from the water bath and let it cool on a wire rack or heat resistant surface.
11. Once cooled refrigerate for at least two hours prior to serving. (It can be refrigerated for up to three days.)
12. Before consumption, place white granulated sugar on top of the custard. Using a torch, or the other method provided above, brûlée (or caramelize) the sugar on top.
13. Serve with desired garnish and enjoy!
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