Mix, bake, chill and enjoy. It's as easy as that to have decadent Crème Brûlée. As a twist for the holidays, I decided to make a Pumpkin Crème Brûlée. After serious contemplation on the best cream, egg to pumpkin ratio, I made a decision, and it turned out delicious. This creamy custard has the essence of pumpkin pie, but with a lighter, more velvety feel. Since there is no crust, this is a great gluten free dessert option. Wait a minute there is a crust, but it's made from caramelized sugar and it's on top. How can you go wrong with that? This seasonal delight is ultra simple and can be made a day ahead. I highly recommend investing in a small butane kitchen torch if you want to enjoy Crème Brûlée at it's finest. The best part, besides eating it of course, is torching the sugar on top!
Pumpkin Crème Brûlée
2 cups heavy cream
8 egg yolks
1/2 cup organic sugar (plus more to sprinkle on top)
1 tablespoon organic brown sugar
1/2 cup organic pumpkin
1 vanilla pod (I used Madagascar Bourbon)
1/4 teaspoon cinnamon (I used Vietnamese Cinnamon)
1/8 teaspoon fresh ground nutmeg
Take your eggs and cream out of the refrigerator about 15 minutes ahead of time. The eggs and cream should not be too cold.
Preheat oven to 325.
Whisk together egg yolks and 1/2 cup sugar in a medium mixing bowl until smooth and creamy. Whisk in 1 tablespoon brown sugar. Next stir in pumpkin, spices, fresh vanilla and blend well. Add cream and gently stir to combine, taking care not to mix quickly so as not to introduce extra bubbles.
Place un-filled ramekins in baking or casserole dish and fill with hot water half-way up the sides of ramekins. Pour mixture into ramekins.
Bake 40-55 minutes, checking every 5 minutes after 30 minutes. Bake until the custards are just set in the center but not stiff.
Remove from baking dish and place ramekins onto clean dish towel to dry, set and cool. Allow to sit for 15 minutes. Place in refrigerator for at least 2-3 hours to cool completely.
When ready to serve, sprinkle a thin layer of organic sugar over the top. Using a kitchen torch, caramelize the sugar. Even better, invite your guest to torch their own ramekins.