Add a seasonal touch to your next creme brûlée with this pumpkin creme brûlée. Rich, creamy, decadent made with egg yolks, cream, pumpkin puree, and pumpkin spice. The perfect dessert for Thanksgiving or Christmas.
Place 6 x 4oz ramekins or 4 x 8oz creme brulee dishes in a deep baking tray or roasting rack. Set asideTip - Line the baking tray with a paper hand towel, this will prevent the dishes from moving when transferring to and back from the oven.
Combine cream, vanilla bean scraping, and salt in a heavy-bottom saucepan over medium heat and bring it to an almost boil.Tip - split the vanilla bean in half length way, scrape the insides with the back of a knife, and add it to milk along with the bean.
In a separate bowl, combine egg yolk and sugar. Add the pumpkin puree and pumpkin spice. Whisk until light and fluffy.
Gradually pour the hot cream from the saucepan into the egg yolk mixture. Tip - You want to pour a little at a time so you don't cook the eggs. This is called tempering the eggs,
When all the cream has been incorporated, strain the mixture thru a sieve. (remove vanilla bean).Tip - Straining will ensure you remove curdled eggs which will give us a velvet smooth brûlée
Pour mixture equally into the prepared ramekins or creme brulee dishes.
Carefully place the baking tray in the oven on the middle rack and pour 2 cups hot water in the baking tray outside the ramekins.
Bake for about 30 to 40 minutes until the center is set but still has a slight wobble in the center.
Carefully remove from the oven onto a cooling rack. Cool in the fridge for at least 4 hours.
When ready to serve, sprinkle one teaspoon (or more) granulated sugar over each brûlée
Spread evenly by swirling the ramekin in your hand. Shake off any excess and clean the rim of the ramekin.Tip - don't forget to clean the rim as this makes for a cleaner presentation.
Carefully caramelize the sugar using a blow torch. The sugar will melt and become dep amber in color. It also becomes hard like glass which cracks when eating.Tip - Pass the torch flame over the sugar in a circular motion to get an even color.
Do not touch hot sugar as it can cause serious burns. Wait for the bubbles to cool off.
Combine the egg yolks and sugar well. This means to whip the egg yolks with the sugar until the mixture is pale in color.
Always use the best quality vanilla you can get. A vanilla bean is the most preferred for custard-based desserts. And yet you can also try a bean paste or good quality vanilla. NO IMITATIONS.
Also, be careful when combining the hot cream with the egg yolk mixture. You want to temper the egg yolks but not curdle it. The best way to do this is to whisk the egg mixture while pouring the cream.
Bake the classic creme brulee in the right baking dish, such as a ramekin. This dessert is best baked in a wide shallow creme brulee dish as I have used in my pumpkin creme brulee is preferred. And yet, a ramekin used in this recipe works just as well.
Custard-based desserts, such as creme brulee, must bake at low temperature. A water bath is a great way to protect the yolk and cream mixture from overheating. It usually takes between 40 to 45 minutes after which you must keep a close eye.
A classic creme brulee is baked when almost set but still has a slight jiggle in the custard. That jiggle will continue to cook with the remaining heat and then placed in the fridge when cooled.
In addition, classic creme brulee is best served at room temperature. So take it out an hour or more before serving.
Finally, caramelize the sugar do not burn it. You want a pretty golden color not black color. The best way to do this is to do it slowly and in a circular motion not staying in one place for too long.