PUMPKIN CREME BRULEE

pumpkin-creme-brulee-0867.jpg

HOW TO PREPARE

Cook Time: 45 minutes Prep Time: 15 minutes Total Time: 1 hour Yields: 6 servings

INGREDIENTS

  • 3 large egg yolks

  • ¾ cup brown sugar

  • 1 ½ cups heavy cream

  • ½ cup pumpkin puree 

  • 1 tsp. vanilla extract

  • ½ tsp. cinnamon 

  • 6 mini pumpkins

  • ¼ cup granulated sugar

INSTRUCTIONS

 1. Preheat the oven to 350 degrees. 

2. In a food processor combine flour, sugar and salt. Pulse to combine.

3. Add diced butter and mix for about 10 seconds until the flour becomes the consistency of cornmeal.  

4. In a small bowl mix together egg yolk and vanilla extract and add ¼ cup ice water.

5. Add the egg mixture to the flour and pulse until the dough begins to come together. 

6. Dump the dough out into a 9x13” glass baking dish. 

7. Press the dough down into the pan and up the sides to form a crust. The sides of the crust should only be about 1” high. If the dough is too soft to work with, you can refrigerate for 30 minutes before forming into the pan.

8. Prick the bottom of the crust with a fork a few times before baking. 

9. Bake the crust for 15 minutes just to par bake it. 

 Make the filling:

1. Preheat oven to 325˚ F. Cut the tops off the mini pumpkins and scoops out the insides to make a pumpkin bowl. 

2. In a large bowl, whisk together the egg yolks and brown sugar until fully combined. 

3. Add the heavy cream, pumpkin, vanilla, and cinnamon to a saucepan over medium heat. Bring the cream mixture to a simmer, stirring constantly. Remove from the heat.

4. To temper the eggs, remove about ⅓ cup of the cream mixture and slowly drizzle it into the egg yolk mixture, whisking continuously. This keeps the egg yolks from scrabbling due to the heat. Add the tempered egg to the rest of the cream mixture.

5. Add the pumpkin bowls to a baking dish and carefully spoon the pumpkin custard to nearly fill the pumpkins. Add about ½ inch of water to the bottom of the baking dish (this helps the custard cook evenly). 

6. Bake at 325˚ F for 35-45 minutes until the edges are set and the centers still jiggles slightly. Let the custard cool at room temperature for about 1 hour, then transfer to the fridge to chill for at least 4 hours or overnight. 

7. When ready to serve, sprinkle a thin layer of granulated sugar over top of the custard and lightly caramelize the sugar with a kitchen torch.

Created by: Kyleigh Sage / @barleyandsage / https://www.barleyandsage.com