Chef John’s Creative Culinary Services
PO Box 1300 · Dunedin, FL 34697 · tel: 727-433-1889
PUMPKIN CREME BRULEE
Yield: eight 6 oz. servings
3 cups heavy cream, at room temperature
1 tsp. Vanilla
1 tsp. Pumpkin Pie Spice
8 large egg yolks
1/3 cup granulated sugar
½ cup pumpkin puree
granulated sugar as needed
1. Place the ramekins in a roasting pan. Preheat the oven to 350 F. Bring 2 qt.. of water to a boil in a saucepan.
2. In a small saucepan, heat the cream, Vanilla and spice until very hot but not boiling. When the mixture is nearly ready, whisk the eggs and sugar together. Gradually stir the hot heavy cream into the egg mixture. Stir slowly to prevent bubbles. Strain the mixture through a fine mesh sieve into a large measuring cup with a pouring spout. Stir in the pumpkin puree.
3. Pour the custard into the ramekins filling 2/3rd of the way up. Pour the boiling water into the roasting pan, filling about ½ way up and being careful not to get any water into the ramekins.
4. Place the pan into the oven and bake for 30 minutes without opening the oven door. Remove the ramekins to a cooling rack and cool to room temp. Cover tightly with plastic wrap, being careful not to touch the surface of the custard with it. Refrigerate until set or up to 2 days. If liquid should form on the surface of the custard , blot it gently with paper towel.
5. Preheat a broiler. Sprinkle the dried tops of the custard with a thin, even layer of sugar. Place the custards into a roasting pan with an ice bath. Place under the broiler and heat until the sugar has liquefied and has turned golden, being careful not to overheat. As the sugar cools it will form a thin, hard crust. Serve within 2 hours.
200 South Parker Street, Tampa, FL 33606
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