pumpkin crème brûlée
This is one of the best crème brûlée recipes I have ever had. I am sure you'll love it, too! The spice is very delicate and not overpowering, which is nice. Also, the pumpkin flavor is quite mild. The texture is very silky and creamy.
1 1/2 cups heavy cream 1/2 cup milk, whole or 2% 1/8 teaspoon cinnamon 1/8 teaspoon nutmeg 1 pinch ginger 1 pinch ground cloves 4 large egg yolks 1/2 cup granulated sugar 1/4 cup canned solid pack pumpkin puree or Homemade pumpkin or Hubbard squash puree (tastes just like pumpkin), well-drained 1/2 teaspoon vanilla extract 1/3 cup granulated sugar
1. Position an oven shelf to the middle of the oven. Preheat the oven to 300 degrees F.
2. In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes.
3. In a large bowl, whisk the egg yolks with the sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree and the vanilla extract.
4. Pour the mixture through a fine mesh strainer into a large measuring cup with a pouring spout, then into four ovenproof ramekins.
5. Arrange in a hot water bath. To make a hot water bath, take a rimmed baking sheet and fill 1/4 full with hot water.
6. Bake in the center of the oven until almost set but still a bit soft in the center, 35 to 40 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools.
7. Remove from the water bath and let cool on a wire cake rack for 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours, and up to 24 hours.
BRULEE AND SERVE 1. When ready to serve, get your hand held kitchen torch ready or preheat a broiler to very hot. Uncover the chilled custards.
2. Sprinkle two rounded teaspoons of sugar evenly over each custard.
3. Place the ramekins on a baking sheet (if using a kitchen blow torch) or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before serving.
STORAGE Crème Brulee must be kept refrigerated where it will keep for about 3 days or more. It does not freeze well. DO NOT add the caramelized sugar topping until you are ready to serve. The crispness will be lost if you refrigerate the custard after you caramelize the top. Blot excess water with paper towels from the tops of the creme brulee, after refrigerated storage, before adding the sugar to caramelize. ••• To see more recipes, follow us on Steller or visit www.craftybaking.com. Find us on www.instagram.com/food Recipe by Sarah Phillips and Kelly Hong; Food Styling and Photos by Kelly Hong © 2014 Sarah Phillips