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Preheat oven to 325 degrees.
Position a rack in the center of the oven.
Place 8 (6-ounce) shallow ramekins in 2 large baking pans and have a large pot of boiling water ready.
In a large bowl, whisk together the pumpkin purée and sugar. Whisk in the egg yolks and vanilla extract, then the spices and the salt.
Heat the cream in a medium saucepan over medium-high heat until it comes to a boil. Remove from the heat and slowly whisk cream into the pumpkin mixture until smooth. Divide among the 8 ramekins.
Place the baking pans in the oven, then carefully add enough boiling water to come halfway up the sides of the ramekins. (For ease, consider adding water to the baking pans before transferring them to the oven.)
Bake for 30 – 35 minutes, or until the center of the custards are slightly set. Remove from the oven to cooling racks. Cool for 30 minutes, then refrigerate until cold (at least 6 hours or overnight).
Prior to serving, sprinkle 1 tablespoon of the brown sugar evenly over the top of each crème brûlée. Place under a broiler until the sugar has caramelized to a rich golden brown, then refrigerate until the sugar hardens (20 - 60 minutes). Alternately, use a kitchen blowtorch to melt and caramelize the sugar.
Pumpkin Creme Brulee
Thank you to the Ohio Poultry Association for an informative (and delicious!) trip! As always, all opinions are my own!
If you follow me on Instagram, you know that I took a trip to Ohio last month courtesy of the Ohio Poultry Association. Life has been kind of crazy since then, so I’m just now getting around to sharing the details with you.
But I promise it was worth the wait, I have pumpkin creme brulee to share! Since I’m always interested in learning more about my food (and since we consume lots of eggs at our house!) and where it comes from, I was excited to spend a few days learning about all things eggs.
The trip was filled with a trip to the headquarters of Bob Evans where we got to see the test kitchens and talk with their executive chef about the preparation and nutrition of eggs, a visit to the Franklin Park Conservatory complete with a cooking demo, stops at a few great restaurants in the area, and lots of one on one chats with farmers.
It’s so easy to get caught up on one side or the other of an issue, such as eggs, and forget about the other side. So, I was really interested in learning from the farmers directly.
Since we had so many opportunities to talk with the farmers directly, it didn’t take long to see how passionate they were about their farms and chickens. They talked openly about issues regarding the safety of their chickens, their health practices, the avian flu, the environment in which they’re raised, and overall how much they care about doing what’s right for the chicken.
I definitely walked away with a deep respect for these farmers and their hard work!
Of course, the trip was also filled with lots of good food! One of the foods that stood out to me the most on the trip was this pumpkin creme brulee we had at Jorgensen Farms one evening. It was perfectly rich, sweet, and silky.
And lucky for me (and you!) the chef was kind enough to share the recipe!
If you’ve never made creme brulee before, it’s really quite simple and doesn’t require much prep work. And the little work that does go into making it is worth it!
So impress your friends and family this Thanksgiving, and serve them some decadent pumpkin creme brulee!
Pumpkin Creme Brulee Recipe
Pumpkin Creme Brulee is hands down my favorite fall dessert ever. It used to be apple pies, but once I tasted the goodness of a pumpkin creme brulee I can’t go back. This has become one of the staple desserts every year at our thanksgiving feast back home, so I felt that it’s only right for me to share this recipe with you all. It took me a while to figure out the perfect pumpkin creme brulee recipe and give it the best consistency, but I finally got it! I promise, you can’t go wrong with it.
What makes a crème brulee thick in consistency?
This is one of the difficult parts that took me several years to figure out this pumpkin creme brulee recipe. You have to get the perfect milk to egg yolk ratio. So, after several attempts, I finally got it! The key is to use heavy cream. A lot of recipes call for whole milk and heavy cream, but I cut out the whole milk and just used heavy cream. I found that the perfect ratio is two cups of heavy cream to six egg yolks. This gives it the nice and creamy texture of a crème brulee.
How do I cook the Pumpkin Creme Brulee?
Cooking the crème brulees was another hurdle I had to get over. While doing my research, everyone tells you too cook the crème brulees in a water bath, but no one tells you that the key to the water bath is that it has to be BOILING water. Not warm, timid, or hot water. It has to be BOILING! I would spend hours watching my crème brulees in the oven wondering why they wouldn’t cook and it is because the water was always cold, meaning that the water had to heat up before the pumpkin creme brulees even started cooking!
Don’t forget to let me know what you think in the comments below and rate this recipe!
Pumpkin Creme Brulee
- 1/2 cup pumpkin or sweet potato puree
- 1/2 cup coconut milk
- 1/2 tsp pure vanilla extract
- just over 1/16 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/16 tsp each nutmeg and cloves, optional
- pinch stevia OR 3 tbsp sugar of choice
- 2-3 tsp coconut sugar or brown sugar (Omit if you want a sugar-free version)
For best results, be sure to use full-fat coconut milk, not lite or coconutmilk beverage. Either by hand or in a blender, combine all ingredients except the optional brown sugar until completely smooth. (For smoothest results, use a blender.) Spoon into oven-safe ramekins or small dishes, and smooth out the tops. Before serving, if desired, sprinkle about 1 tsp brown sugar per dish evenly over the top. Then set as close to your oven’s broiler as possible and broil OR use a blow torch to burn the sugar. If broiling in the oven, it only takes 5-10 minutes, so watch it carefully and rotate after every 3 minutes.
- Preheat oven to 300.
- Heat cream, milk, and spices in a medium saucepan over medium heat, stirring occasionally. Bring just to a boil and then remove from heat immediately. Allow to sit 15 minutes for flavors to mix.
- After 15 minutes, whisk the 1/2 cup sugar into the egg yolks in a large bowl. Continue whisking as you pour the hot cream mixture into the sugared egg yolks.
- Whisk in the pumpkin puree.
- Pour the mixture into oven-safe ramekins (it fits perfectly into 6 4-ounce ramekins) and arrange in a hot water bath (for a hot water bath, use a baking pan with a lip and pour hot water into the pan approximately half way up your ramekins).
- Bake at 300 for 30-40 minutes. The center of the custard should still shake a bit when you remove it from the oven it will firm up as it cools.
- Remove from the water bath and let cool 15 minutes, then cover each ramekin tightly with plastic wrap (careful not to let it touch the custard) and refrigerate to cool completely.
- Just before serving, preheat your broiler on high and top each custard with a thin layer of raw sugar (pour off the excess). Put your ramekins on a baking sheet and broil until the sugar is melted and browned (generally just 1-2 minutes… so watch carefully!).
- Let cool 1 minute and serve!
I’m telling you, this just might be my favorite new fall recipe… I can’t wait to hear if you love it as much as I do. Pin it for later!
And if you’re as much of a pumpkin fanatic as I am, you’ll love what I have for you today: 17 other autumn pumpkin recipes! Which ones do you find tempting??
How to make creme brulee
- Combine egg yolks, sugar, pumpkin purée, and vanilla.
- Bring heavy cream to a simmer and then slowly pour it into the egg mixture while stirring constantly.
- Fill a baking dish with boiling water. Place the 4 oz creme brulee ramekins inside. Strain the custard and pour it into the ramekins. Bake at 325 degrees Fahrenheit for and bake 15-20 minutes.
What is creme brulee
Also, try these pumpkin DESSERT recipes:
Pumpkin cheesecake– the perfect cross between a white cheesecake and pumpkin pie.
Spiced Pumpkin cupcakes– soft and fluffy with cream cheese frosting.
Pumpkin cake– easiest pumpkin cake you’ll ever come by.
Ingredients for creme brulee
- egg yolks
- granulated sugar
- pumpkin purée
- vanilla extract
- pumpkin pie spice
- heavy whipping cream
- 8 egg yolks
- 2 cups whipping cream
- 1 cup canned pumpkin
- ½ cup pure maple syrup
- ¼ cup packed brown sugar
- 2 teaspoons vanilla
- ½ teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ⅓ cup granulated sugar
Preheat oven to 350 degrees F. In a large bowl combine egg yolks, cream, pumpkin, maple syrup, brown sugar, vanilla, cinnamon, and nutmeg whisk until smooth. Spoon pumpkin mixture evenly into eight 6-ounce ramekins or custard cups.
Place ramekins in a large roasting pan. Place roasting pan on oven rack. Pour enough boiling water into the roasting pan to reach halfway up the sides of the ramekins.
Bake for 40 to 45 minutes or until edges are set (centers will shake slightly). Carefully remove ramekins from water cool completely on a wire rack. Cover and chill for 4 to 8 hours.
Before serving, let ramekins stand at room temperature for 20 minutes. Meanwhile, in a medium heavy skillet heat granulated sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low and cook about 5 minutes or until all sugar melts and is golden, stirring as needed with a wooden spoon. Quickly drizzle the caramelized sugar over custards. (If sugar hardens in the skillet, return to heat stir until melted.) Serve immediately.
- 1 (12 ounce) can evaporated fat-free milk
- ¾ cup half-and-half
- 1 tablespoon butter
- ¾ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 4 egg yolks
- 1 egg
- ¾ cup canned pumpkin
- ⅓ cup sugar (see Tips)
- 1 ½ teaspoons vanilla
- 8 teaspoons sugar
- ½ cup frozen light-whipped topping, thawed
Preheat oven to 325 degrees Fahrenheit. Place eight 6-ounce ramekins or custard cups in a large roasting pan. In a small heavy saucepan combine and heat evaporated milk, half-and-half, butter, pumpkin pie spice and salt over medium-low heat just until edges are bubbly and butter is nearly melted.
Meanwhile, in a medium bowl beat egg yolks, egg, pumpkin, 1/3 cup sugar and vanilla with a whisk just until combined. Slowly whisk in the hot milk mixture.
Divide pumpkin mixture among ramekins. Place roasting pan on oven rack. Pour enough boiling water into roasting pan to reach halfway up sides of ramekins.
Bake 30 to 40 minutes or until centers barely move when pan is touched. Remove ramekins from water cool on a wire rack. Cover and chill at least 8 hours or overnight.
Before serving, let custards stand at room temperature 20 minutes. Meanwhile, in a medium heavy skillet heat 8 teaspoons sugar over medium-high until sugar begins to melt, shaking skillet occasionally (do not stir). Once the sugar starts to melt, reduce heat to low and cook 5 minutes or until all of the sugar is melted and golden, stirring as needed with a wooden spoon.
Quickly pour melted sugar over custards (if sugar hardens in the skillet, return to heat stir until melted). Serve immediately with whipped topping.
Tip: If using a sugar substitute, choose Splenda(R) Sugar Blend for Baking in place of granulated sugar for the custards. Follow package directions to use product amount that's equivalent to 1/3 cup granulated sugar. Use regular sugar for the topping. Nutrition analysis per serving: same as below except 169 calories, 19 g carbohydrate, 16 g total sugar, 0.707 mg iron. Exchanges: 1/2 other carbohydrate. Carbohydrate Choice: 1.
To use a kitchen torch, prepare as directed through Step 4. Let custards stand at room temperature 20 minutes. Sprinkle 1 tsp. of the sugar over each custard. Using the torch, melt the sugar by evenly moving the tip of the flame across the top of the custards to form a crispy layer.
Pumpkin Creme Brulees
Pureed pumpkin and warm spices add a festive note to this bistro classic. Traditionally, creme brulee is cooked in a bain-marie, made by filling a large roasting pan with boiling water, carefully setting the filled ramekins of custard within, and placing the whole setup in the oven. This can be messy as the hot liquid will threaten to slop from the pan every time you pull it from the oven.
Happily, the multicooker is an ideal bain-marie – hot and steamy, with an even temperature. All you need is a steaming rack and enough aluminum foil to tightly wrap your ramekins to protect the custard from condensation.
You'll need a 6-quart, or larger, multicooker/electric pressure cooker with a rack insert, and 4-ounce ramekins. The shape of the ramekins you use will affect the cooking time small and deep custard cups (as shown in the accompanying photo) took an extra 4 or 5 minutes under pressure.
Make Ahead: The custards need to be refrigerated for at least 3 hours before serving. They can be cooked up to 3 days in advance, tightly wrapped and refrigerated wait to sugar their tops and brulee until shortly before serving.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Heat the cream in a saucepan over medium heat, until very hot but not boiling. Remove from the heat.
Gently whisk together the egg yolks, sugar, pumpkin, vanilla extract, cinnamon, ginger and nutmeg in a mixing bowl you do not want to create a very foamy surface. Slowly whisk the hot cream into the egg mixture again trying not to create a lot of foam.
Divide the egg mixture among six 4-ounce oven-safe ramekins. Wrap each ramekin tightly with aluminum foil.
Place the steaming rack in the pressure cooker and add 1 cup water. Place three ramekins on the rack. Cook at high pressure for 6 minutes. Repeat with the remaining three ramekins. Alternatively, you can cook all six ramekins at the same time for 6 minutes, but they may cook unevenly.
Allow the pressure to release naturally. Remove the custards from the pressure cooker and unwrap each one. The custards will be mostly set but still jiggle slightly in the center when shaken. If they are still liquid in the center, return to them to the pot, cover and allow them to finish cooking in the residual heat for 10 minutes. The pumpkin will create a bottom layer this is okay.
Set the ramekins on a wire cooling rack on the counter. Cool to room temperature, and refrigerate until firm, about 3 hours.
To serve, sprinkle the top of each custard with a thin, even layer of sugar, 1/2 to 1 teaspoon each. Use a kitchen torch to melt and caramelize the sugar until dark golden brown. (Alternatively, preheat the broiler, place the ramekins on a baking sheet, and broil 4 inches from the heat source until the sugar has melted and browned into a dark golden caramel shell.) Cool for 5 minutes before serving.
Pumpkin crème brûlée
I&rsquove made a lot of desserts with pumpkin in it this year, and surprisingly, I&rsquom not sick of it yet like I&rsquom sick of turkey. Pumpkin just has this warm, comforting feeling that I don&rsquot think I can get enough of. It has that homey reminder, probably because the time we consume the most amount of pumpkins is around holiday time and that&rsquos usually spent with family.
Let me tell you &mdash this dessert is not something you want to miss out on making (or eating, for that matter). The combination of pumpkin in a crème brûlée is to die for. It&rsquos like eating a pumpkin pie without the crust, but trust me, you won&rsquot miss the crust on this because you have the caramelized sugar crust on top to break into. This was such a huge hit with my family during Thanksgiving this year. I even let each person caramelize their own sugar with the torch. They all got a kick out of the interaction & they were all wondering why I didn&rsquot make more. Hehe, it&rsquos always best to have people wanting more but not giving them too much so they&rsquoll have a craving year-round. Maybe I&rsquoll make more next year )
This recipe is basically the same as the crème brûlée recipe but with pumpkin puree, pumpkin pie spice, and light brown sugar added in.
- 6 egg yolks
- ⅓ cup white sugar
- 1 pinch salt
- 2 cups heavy whipping cream
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ cup white sugar
Beat egg yolks in a large bowl mix in 1/3 cup sugar and salt.
Combine heavy cream, pumpkin pie spice, and vanilla extract in a pot over low heat. Cook, stirring occasionally, until the temperature of the liquid reaches 158 degrees F (70 degrees C), 2 to 4 minutes do not overheat.
Pour hot cream mixture slowly into the beaten egg yolks. Pour cream-egg mixture slowly through a sieve into a separate bowl. Let settle until froth is reduced, about 20 minutes.
Transfer the cream-egg mixture into 4 Mason jars. Flash the tops of the cream with a kitchen torch to remove any bubbles. Place lids on jars and finger tighten. Immerse jars in a water bath with a sous vide cooker set to 176 degrees F (80 degrees C) cook for 1 hour.
Remove jars and let cool until safe to handle, at least 15 minutes. Prepare a large bowl with ice and water.
Place jars in the ice bath until completely cool, at least 20 minutes. Remove lids and sprinkle 1 tablespoon sugar over the surface of each creme brulee. Torch the tops slowly using low gas at a moderate distance from the jars until sugar caramelizes, a few seconds each. Let stand until surfaces harden, about 5 minutes.