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Pumpkin Creme Brulee

Date Added: Nov 8, 2010 American Baking and Pastry
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Prep Time

10 mins

Cook Time

40 mins

Ready In

50 mins

Serving

10

*to adjust serving size click on "serving box".

Description

A Pumpkin Creme Brulee is a perfect dessert for the holidays. A traditional creme brulee with a twist, Chef Brad uses pumpkin puree to make it a perfect dessert for the fall.


Ingredients

  • 2  Each Vanilla Beans, sliced
  • 1
  • 1  Quart(s) Heavy Cream
  • 2
  • 2  Cup(s) Sugar
  • 3
  • 10  Table Spoon(s) Sugar (for caramelizing)
  • 4
  • 1  Cup(s) Pumpkin Puree
  • 5
  • 1  Tea Spoon(s) Cinnamon
  • 6
  • 1  Tea Spoon(s) Nutmeg, freshly ground
  • 7

Directions

    1. Preheat oven to 350 degrees
    2. In a large sauce pan over medium heat, add heavy cream, 1/2 cup sugar and vanilla beans, bring to a slow simmer
    3. In a large mixing bowl, whisk together eggs, 1/2 cup sugar, pumpkin puree, cinnamon and nutmeg
    4. Once heavy cream is simmering, remove from heat
    5. Take out vanilla beans and scrape out seeds, mix the seeds back into the heavy cream
    6. Slowly add cream to pumpkin mixture, whisking in a little bit at a time while constantly whisking
    7. Place creme brulee molds into a hot water bath
    8. Ladle in creme brulee mixture about halfway up each mold
    9. Bake in oven for 35 - 40 minutes
    10. Spoon about 1 tablespoon of sugar onto each creme brulee surface
    11. Using a hand held blowtorch, slowly go back and forth on the surface to caramelize the sugar
    12. Let rest to cool and serve with whipped cream or ice cream

COMMENTS

rlufrano

Oct 28, 2012

Great Recipe, Great Video, But Don't Forget The Eggs :)

This recipe was great except the text leaves out the eggs -- oops! Can you fix that? The text also leaves out the part made clear in the video about refrigerating the custards after baking. The video by the chef was wonderfully detailed and instructive. I did not want to use 10 egg yolks, so I cross-referenced this with a recipe on Williams-Sonoma which used 5 yolks and halved the main ingredients based on that recipe. I love getting real tips from chefs - bravo!

Inappropriate

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