Friday, November 9, 2012

Pumpkin Crème Brûlée

I love trying out different flavors of crème brûlée, but it's been awhile since I've been adventurous and tried a new one.  Well, this time of year you just crave fall flavors like apple and pumpkin while wearing a big, comfy sweater and crunching through colorful leaves.

 Pumpkin, it is!

Most crème brûlée are very creamy and custard-like, while this one leans more towards pumpkin pie without a pie crust.  I was a bit concerned that it would be too spicy, but it turned out perfect.  I did tweak a few slight things with this recipe, so it was more in line with the crème brûlée I've made before.  The flavor is great, and the crunchy burnt sugar topping is a fantastic addition with a contrasting texture.

Who needs the traditional pumpkin pie for Thanksgiving?  I think I'll be serving this instead!

Pumpkin  Crème Brûlée
(from Williams-Sonoma Kitchens)
Serves 6 (four-ounce ramekins)

1 1/2 cups heavy cream
1 1/2 tsp. freshly grated cinnamon
1/4 tsp. ground allspice
1/8 tsp. ground ginger
3/4 tsp. ground nutmeg
5 egg yolks
1/2 tsp. vanilla extract
Pinch of salt
6 Tbs. pumpkin puree
1/3 cup plus 6 tsp. granulated sugar
1 Tbs. firmly packed light brown sugar

Preheat an oven to 350°F. Have a pot of boiling water ready.

Pour the cream into a small saucepan and whisk in the cinnamon, allspice, ginger and nutmeg. Set over medium-low heat and warm the cream mixture until bubbles form around the edges of the pan and steam begins to rise from the surface, about 3 minutes. Remove from the heat and let stand for 15 minutes.

In a large bowl, whisk together the egg yolks, vanilla, salt, pumpkin puree, the 1/3 cup granulated sugar and the brown sugar until smooth and blended. Slowly pour in the cream mixture, stirring until blended. Pour the mixture through a fine-mesh sieve set over a bowl. Divide the mixture among  six 4-fl.-oz. ramekins and place in a large baking pan. Add boiling water to fill the pan halfway up the sides of the ramekins.  Bake until the custards are just set around the edges, about 30-35 minutes.

Transfer the ramekins to a wire rack and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or up to 3 days.

Just before serving, sprinkle 1 tsp. granulated sugar evenly over the surface of each custard. Using a kitchen torch according to the manufacturer's instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns. Serve immediately.


No comments:

Post a Comment