CHEF JOHN'S PUMPKIN CREME BRULEE
This is a great seasonal twist on the restaurant classic. The texture is actually closer to a pudding than a classic creme Brulee, and of course, the star of the dish is the crisp sugar top. This is great for your busy holiday schedule since you can make them the day before and then finish the sugar torching before you serve.
Provided by Chef John
Categories Fruits and Vegetables Vegetables Squash
Time 2h45m
Yield 7
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Whisk egg yolks and brown sugar together in a large bowl. Stir in heavy cream, pumpkin puree, allspice, cinnamon, nutmeg, and salt.
- Divide pumpkin mixture between seven (5-inch) ramekins about 1/2 inch from the top.
- Place the ramekins in a baking dish and fill with the baking dish hot water to reach halfway up the sides of the ramekins.
- Bake in preheated oven until just set, 30 to 35 minutes. Remove ramekins and refrigerate until completely cool, at least 2 hours.
- Sprinkle about 1 tablespoon of sugar onto each creme brulee. Melt the sugar with a chef's torch until crisp and dark brown, 1 to 2 minutes. Allow to cool before serving.
Nutrition Facts : Calories 269.3 calories, Carbohydrate 34.2 g, Cholesterol 134.4 mg, Fat 14.6 g, Fiber 1.4 g, Protein 2.3 g, SaturatedFat 8.6 g, Sodium 127.5 mg, Sugar 30.8 g
SMOKY PUMPKIN CREME BRULEE
Steps:
- Preheat the oven to 325 degrees F.
- Whisk together the egg yolks, smoked brown sugar, pumpkin pie spice and vanilla bean paste in a medium bowl.
- In a small saucepan, heat the cream over medium low until it just simmers. Slowly whisk the milk into the yolk mixture. Fold in the pumpkin.
- Place six 6-ounce ovenproof ramekins in a roasting pan. Fill the pan with just enough hot water to reach halfway up the sides of the ramekins.
- Divide the pumpkin mixture evenly among the ramekins. Bake until the centers are just set but still jiggle a bit, 35 to 40 minutes.
- Remove the ramekins from the water bath and let cool to room temperature, 30 minutes. Refrigerate until cooled completely, at least 2 hours.
- To serve, sprinkle each ramekin with 2 teaspoons of bourbon smoked sugar. Brulee with a kitchen torch until the sugar is melted and golden brown. (You can also place the ramekins under a broiler until the sugar is golden brown, about 2 minutes.)
PUMPKIN AND BROWN-SUGAR CRèME BRûLéE
Provided by Sarah Patterson Scott
Categories Egg Dessert Thanksgiving Spice Pumpkin Family Reunion Cinnamon Ramekin Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Whisk pumpkin, 1/2 cup sugar, and 1/2 cup brown sugar in large bowl. Whisk in egg yolks and vanilla, then spices and salt. Bring cream just to boil in medium saucepan. Gradually whisk hot cream into pumpkin mixture.
- Divide mixture among eight 5x1-inch ramekins. Divide ramekins between 2 large roasting pans. Add enough hot water to pans to come halfway up sides of ramekins. Bake until custards are just set in center, about 35 minutes. Chill custards until cold, about 6 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
- Sprinkle 1 tablespoon raw sugar over pumpkin custard in each ramekin. Using kitchen torch, melt sugar until deep amber. (Alternatively, use broiler. Place ramekins on rimmed baking sheet. Sprinkle tops with brown sugar [not raw sugar] and melt directly under broiler until deep amber.) Refrigerate 15 minutes to allow sugar to harden. DO AHEAD: Can be made 1 hour ahead. Keep chilled.
PUMPKIN AND BROWN SUGAR CREME BRULEE
This is a recipe from Bon Appetit Nov 08 issue. I did not want to lose this one. It looks easy and delicious.
Provided by MacChef
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Whisk pumpkin, sugar and brown sugar in large bowl. Whisk in eggs and vanilla, then spices and salt. Bring cream just to a boil in medium saucepan. Gradually whisk cream into pumpkin mixture.
- Divide mixture among 8 5x1inch ramekins. Divide ramekins and place them into 2 roasting pans. Add enough water to come half way up the ramekins. Bake until custards are just set in center, about 35 minutes. Chill until cold. Cover and keep cold. This step can be made up to 2 days ahead of serving.
- Sprinkle one tablespoon of raw sugar over custard in each ramekin. Using kitchen torch, melt sugar until deep amber color. If using broiler to melt sugar use brown sugar instead, melting is more consistent. Refrigerate 15 minutes to allow sugar to harden. Can be made 1 hour ahead of service, keep chilled.
- This recipe can also be made using 3 inch ramekins that are 1.25 inches high. Bake for closer to 50 minutes.
Nutrition Facts : Calories 509.8, Fat 35.9, SaturatedFat 21.6, Cholesterol 237.6, Sodium 116.7, Carbohydrate 45.5, Fiber 0.5, Sugar 39.4, Protein 4.1
PUMPKIN CREME BRULEE
Make and share this Pumpkin Creme Brulee recipe from Food.com.
Provided by internetnut
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- In a small saucepan, heat milk to just below boiling, bubbles will form allover the surface (scalded milk is heated to 180 to 185).
- In a medium bowl, lightly beat eggs with a wire whisk. Add pumpkin, brown sugar, butter, spice, and vanilla. Mix until well blended.
- Gradually whisk in hot milk. Mix well until all ingredients are combined.
- Evenly divide pumpkin mixture among 12 6oz custard cups. Place cups in 2 9x13" baking pans. Place pans on oven rack and add hot tap water to the pans until the water is halfway up sides of cups.
- Bake 35-40 minutes. Check after 35 minutes. Custard centers should be slightly wobbly. Remove custard from oven and allow to cool in water bath. Cover with plastic wrap and refrigerate.
- Just before serving,preheat oven broiler. Sprinkle 2 teaspoon sugar on each custard. Arrange on a baking sheet and place under hot broiler. Broil until sugar melts and bubbles. Watch closely to prevent burning. Sugar should be lightly brown and caramelized. Or hold a propane kitchen torch about 2" from custard tops to caramelize sugar. Serve at once. Refrigerate leftovers for up to 5 days.
Nutrition Facts : Calories 201.5, Fat 7.2, SaturatedFat 3.9, Cholesterol 104.3, Sodium 66.9, Carbohydrate 30.3, Fiber 0.1, Sugar 26.4, Protein 4.8
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- Preheat oven to 325°F. Whisk pumpkin, 1/2 cup sugar, and 1/2 cup brown sugar in large bowl. Whisk in egg yolks and vanilla, then spices and salt. Bring cream just to boil in medium saucepan. Gradually whisk hot cream into pumpkin mixture.
- Divide mixture among eight 5x1-inch ramekins. Divide ramekins between 2 large roasting pans. Add enough hot water to pans to come halfway up sides of ramekins. Bake until custards are just set in center, about 35 minutes. Chill custards until cold, about 6 hours. DO AHEAD Can be made 2 days ahead. Cover and keep chilled.
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