Pumpkin And Brown Sugar Crème Brûlée Recipes

CHEF JOHN'S PUMPKIN CREME BRULEE

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.

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

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.

REDUCED-SUGAR PUMPKIN CREME BRULEE

Steps:

• Preheat oven to 325 degrees F.
• In a medium bowl, whisk to combine yolks, sugar, and stevia.
• In a medium saucepan, bring cream to a simmer. Whisk into yolk mixture. Whisk in pumpkin, vanilla, and spices.
• Strain mixture through a fine-mesh sieve into a large measuring cup.
• Divide mixture between six 6-ounce ramekins set in a roasting pan or other deep baking dish. Place pan in oven and pour in scalding hot water so it comes halfway up sides of dishes.
• Bake until custards are set but jiggle slightly in the center, about 30 minutes. Transfer to a rack and let cool completely. Cover with plastic wrap and refrigerate until chilled, at least 2 hours and up to 24 hours.
• Before serving, sprinkle custards with a layer of sugar and use a propane torch or broiler to caramelize sugar.

PUMPKIN CREME BRULEE

Steps:

• Preheat oven to 300 Degrees.
• In a medium saucepan, add the heavy cream, milk, and pumpkin pie spice and bring it to a steaming simmer. Remove from heat.
• In a separate bowl, add the egg yolks and sugar and whisk together. Slowly add the milk mixture to the egg yolks and whisk to temper the egg yolks. Continue to add the warm milk to the egg yolks while whisking until completely combined. Add the vanilla extract and pumpkin puree and whisk.
• Pour the mixture evenly into four ramekins. Place the ramekins inside a large shallow baking dish and fill with water about halfway. Place in the oven and bake for about 45 minutes. The custard should be jiggly yet firm in the middle. Remove from the water bath. Cover with plastic wrap and place in the refrigerator for, at least, 2 hours.
• Sprinkle the custards evenly with the sugar while completely covering the custard. Use a culinary torch and torch the sugar until the sugar has dissolved and turned to a dark amber color. If you do not have a torch, turn your oven broiler on high heat and place the custards inside the oven for about 2 minutes. Be sure to stay close to the oven to keep an eye on the custards. Allow to cool and serve!
• NOTE: Don't place the custards back in the fridge after torching because the sugar will melt and the topping will no longer be crunchy.

PUMPKIN CREME BRULEE

Steps:

• Preheat the oven to 400 degrees.
• Cut the pumpkin lengthwise into quarters. Scrape out the seeds and membranes from each quarter. Arrange the pumpkin quarters cut-side down on a baking dish. Cover closely with foil. Place in the oven and bake for one hour. Remove the pumpkin pieces and let stand, covered, 15 minutes.
• Scrape the flesh of each quartered pumpkin into the sieve of a food mill or ricer. Press to make a fine puree. There should be about five cups. Of this, you will need one cup for this recipe. The remainder may be frozen or refrigerated to be used later in soups, pies and so on.
• Put one cup of the puree into a saucepan and add the milk, cream, molasses and cinnamon. Stir to blend and bring slowly to the simmer.
• Select a mixing bowl, preferably of stainless steel, that will sit neatly and compactly inside a larger basin of simmering water. Into the mixing bowl put the whole eggs, egg yolks and white sugar. Beat until blended.
• Pour the hot pumpkin mixture into the egg mixture. Sit the custard mixture inside the kettle over barely simmering water and start stirring immediately and constantly with a wire whisk. At this point, great care and caution must be taken to not overheat the mixture, because excess heat will cause it to curdle. Stir rapidly over and around the curves of the mixing bowl. Cook for about 12 minutes, only until the mixture achieves a fairly thick, custardlike texture, then remove the bowl from the bottom basin.
• Spoon equal portions (about five ounces) of the custard into 10 individual six-ounce, heatproof, decorative baking dishes or custard cups. Wipe any spillage off the outside of the baking dishes. Cover with clear plastic wrap, and chill thoroughly.
• Fill a small sieve with the brown sugar. Hold the sieve over each of the dishes and sprinkle with brown sugar. Wipe around the rim of each dish to remove excess sugar.
• Preheat a broiler to high. Arrange the small dishes in a metal pan filled with ice. Place under the broiler until the sugar has formed a nice crust on top. Serve immediately.

GOLDEN PUMPKIN CREME BRULEE

Steps:

• Preheat oven to 325 degrees. In a large saucepan, combine the cream, half the granulated sugar and the vanilla bean. Heat just to boiling.
• Place the egg yolks and remaining granulated sugar in a large bowl and whisk until blended. Whisk in half the hot cream mixture and pour the mixture into the remaining cream in the saucepan. Over low heat, stir the custard constantly until it coats the back of a wooden spoon. Pour the mixture through a sieve into a large bowl; discard the vanilla bean. Whisk in the pumpkin and spices.
• Fill about 14 four-ounce ramekins with the custard and place them in a large roasting pan. Add enough boiling water to the pan to come halfway up the sides of the ramekins. Bake custards about 35 minutes, until just set (they should jiggle a little in the center).
• Cool the custards, cover with plastic wrap and refrigerate overnight.
• To serve, cover the surface of each custard with a 1 1/88-inch layer of brown sugar and caramelize the sugar under a broiler or with a kitchen blowtorch. Sprinkle with a small amount of gold dust.

PUMPKIN CRèME BRûLéE

Steps:

• Combine the heavy cream, vanilla, and half the sugar, bring to a boil.
• Combine the egg yolks and remaining sugar.
• Add 1/3 of the hot liquid to the egg mixture, stir constantly.
• Add the egg yolk mixture to the remaining hot cream, stir constantly. Stir in the cinnamon, allspice, and ginger.
• Fold in the pumpkin purée.
• Fill buttered oval ramekins 7/8 full, place in a waterbath.
• Bake in a 325°F (160°C) oven until just barely set, cool 30 minutes, chill overnight.
• Cover the surface of each custard with 1/8-inch of sugar, set ramekins in a hotel pan, surround with ice.
• Carmelize sugar under the broiler or with a torch.

PUMPKIN CREME BRULEE

Steps:

• Preheat oven to 350°F.
• Bring the cream to boil in heavy saucepan.
• Remove from heat.
• Add the vanilla bean.
• Let stand 20 minutes, then discard the vanilla bean.
• Alternatively, add the vanilla extract to the whipping cream and set aside.
• Whisk together the yolks, 6 tablespoons sugar and nutmeg.
• Add the pumpkin and orange liqueur and mix until smooth.
• Whisk in the cream mixture.
• Divide custard among 6 1/2 cup ramekins.
• Arrange ramekins in heavy large baking pan.
• Add enough hot water to pan to come halfway up the sides of ramekins.
• Bake until sides are set but centers move slightly when shaken, about 20 minutes.
• Remove from water bath and cool.
• Refrigerate one hour.
• Preheat broiler.
• Sift brown sugar and cinnamon into a small bowl.
• Sprinkle over custards.
• Broil 8 inches from heat source until sugar begins to melt, watching carefully, about 30 seconds.
• Serve immediately.

PUMPKIN AND BROWN SUGAR CREME BRULEE

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.