Yes we are going there
Because we always thought that Crème Brûlée was a really difficult dessert to make and after enough failures of this recipe we finally got it to set the proper way!
The very first experiment, we finally took it chilled and stunning looking out of the fridge. Then 3 minutes later it turned into a thick soupy custard. (Tasted great though, but crème brûlée was the goal)
So here are two tips to prevent this dessert from turning into some crème anglaise instead of a crème brûlée.
First critical thing we learned;
*Warm the cream up gently so that it does not burn and ensure that it is steaming hot when you remove the pan from the burner. We thought the faster you warm it up the better, but that wasn’t the case.
*Don’t cover the pan tightly with foil. This way the steam cannot escape, hence more soupy custard.
Now, for the fun part; Once your Pumpkin Crème Brulee has set you will make the famous decadent burnt sugar crust. You can place the Crème Brulee under a broiler to produce the crust but the traditional torch route testes a lot better. Using a kitchen torch will get you a nice even sugar coating. And it’s definitely a lot more fun!
The feeling you get from cracking that burnt sugar crust with your spoon to reveal the silky custard…
1 1/2 cups Heavy cream
1 1/2 teaspoon Cinnamon
1/4 teaspoon Pumpkin Pie Spice
1/2 teaspoon Ginger
3/4 teaspoon Nutmeg
5 Egg yolks
1/2 teaspoon Vanilla extract
Pinch of salt
6 tablespoons Pumpkin puree
1/3 cup plus 4 teaspoons granulated sugar
1 tablespoons firmly packed light brown sugar
Preheat oven to 325°F. Have a pot of boiling water ready.
Pour the cream into a small saucepan, whisk in; cinnamon, allspice, ginger and nutmeg. Set over medium-low heat and warm the cream mixture until steam begins to rise from the surface (about 3 minutes) Remove from heat and let stand (15 minutes) This way custard will set properly.
In large bowl; whisk together egg yolks, vanilla, salt, pumpkin, 1/3 cup granulated sugar and brown sugar until blended. Slowly pour in cream mixture as to not cook the egg yolks, whisking until thoroughly blended.
Pour mixture through a fine-mesh sieve set over a bowl.
Divide mixture evenly among six ramekins and place in a large rimmed baking pan. Add boiling water to fill the pan halfway up the sides of the ramekins. Make sure not to get any water in the ramekins themselves. Lightly cover pan with foil.
Bake until the custards are just set around the edges (about 30-40 minutes)
Transfer the ramekins to a wire rack and cool to room temperature. Cover with plastic wrap and refrigerate (for at least 4 hours or up to 3 days) This allows the custard to firm up.
Just before serving, sprinkle 1 teaspoon granulated sugar evenly over the surface of each custard. Using a kitchen torch, move the flame continuously in small circles over the surface until the sugar melts and lightly browns.
Serve immediately and enjoy!