Saturday, February 6, 2010

Pumpkin Crème Brulée

I tried a pumpkin crème brulée recipe. I think this one is from one of the cooking classes I worked for the community college. It says it serves 6, which is ridiculous. If the ramekins in this picture look like they've got a tiny bit of brulée in the bottoms…that’s accurate. Also, after cooking them for the 35-40 minutes at 300°, as the recipe states (in a water bath with water that was very HOT before ever going into the oven), they were no way near cooked. After another ½ hour I took them out of the oven. They were still too soft and wet. However, the flavor was good. I'll try the recipe again sometime and adjust the oven temp and/or cooking time. And double it!
Also…I have no torch, so the carmelized sugar on top isn’t really what it should be... especially when the top is so low down in the barely filled ramekins!

Pumpkin Crème Brulée
1/2 C heavy cream
1/4 C canned pumpkin
1/4 C sour cream
3 egg yolks
1/4 C brown sugar
1 Tbls maple syrup
(or honey, corn syrup...)
1/4 tsp cinnamon
1/8 tsp allspice
1/8 tsp nutmeg
pinch of salt

2 Tbls sugar - for carmelizing on top

Heat oven to 300°.
Combine all ingredients except heavy cream (and sugar for carmelizing) in a small mixing bowl. Heat cream to a simmer, remove from heat and stir in pumpkin mixture a little at a time. Strain into a pitcher or large, spouted measuring cup. (You can, of course, skip this step; just don't expect your brulée to be perfectly smooth.)
Arrange 6 ramekins (yeah right...try 3 or 4!) in a cake/casserole dish. Divide custard into ramekins. Place dish in oven and fill with hot water, being careful not to get any in the custard.
Bake 35-40 minutes (or over an hour...) until centers are soft-set. Remove from oven; remove from water bath. Cool, cover with plastic wrap, and refrigerate at least 2 hours. Sprinkle with sugar and torch/carmelize before serving.

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