Pumpkin Creme Brulee
Ingredients:
Water, for water bath
2 cups heavy cream
4 large egg yolks, at room temperature (Note 2)
1/3 cup dark or light brown sugar, tightly packed
2 teaspoons pumpkin pie spice
scant 1/8 teaspoon fine sea salt (just a tiny pinch!)
1/4 cup canned pumpin (not pumpkin pie filling; not an entire can)
1 teaspoon vanilla bean paste (or 1 -1/4 tsp vanilla extract)
1/4 cup white granulated sugar
Directions:
Preheat oven to 325°F (163°C). In a small pot, gently heat the heavy cream until it reaches a simmer; avoid boiling. Remove from heat and let it cool slightly. Simultaneously, boil about 6 cups of water.
In a large bowl, combine egg yolks, brown sugar, pumpkin pie spice, salt, canned pumpkin, and vanilla. Whisk until smooth.
Do not whisk too briskly or you’ll end up with a custard that rises and falls or lots of bubbles on the surface. While whisking at a slow and steady pace, very gradually pour in 1/4 of the warmed cream mixture into the egg and sugar blend. Once incorporated, gradually whisk in the remaining cream.
Position ramekins in a 9×13-inch pan. Divide and pour the custard mixture amongst them, filling nearly to the top. Carefully (using a glass liquid measuring cup) scoop boiling water from pot to the pan until it’s halfway up the sides of the ramekins.
Carefully transfer to oven and bake for 30-35 minutes until the custards are set (with a slight jiggle in the center when you gently shake). Remove from water bath and allow to cool at room temperature and then chill in fridge for 6-8 hours (or up to 4-5 days).
When ready to serve, sprinkle the 1/4 cup sugar evenly over the custards. Swirl the sugar for even coverage, tipping excess into the next ramekin. Caramelize the sugar using a kitchen torch until it’s golden or slightly charred. Serve immediately!
Ensure brûlées are chilled for at least 24 hours. Adjust oven rack to topmost and set to high broil. Broil sugar-topped custards for 1-3 minutes, watching very closely. Then refrigerate for 10-20 minutes to re-firm custard.
Note 1: Tools: Depending on preference, you can use (6) 4-ounce ramekins, (5) 5-ounce ramekins, or (4) 6-ounce ramekins. Here are the ramekins I use and love. This is our favorite kitchen torch.
Note 2: Eggs: Must be at room temp or they’ll scramble. For quick room temperature eggs, immerse un-cracked eggs in warm water for 3-5 minutes. Alternatively, separate cold eggs and allow the yolks to reach room temperature in a bowl.
Torching Tips: When using a kitchen torch, maintain a distance of about 6 centimeters and keep the flame moving to avoid over-caramelizing any particular spot. The sugar continues to crystalize a moment after torching, so keep this in mind to avoid overly charred tops.
I await your comments! Enjoy!
