Happy Fall Y’all!
Seriously? OMG! My sincerest apologies. I know how corny that was and I’m pretty sure I saw that phrase painted on a wooden block in a cluttered up dust collector (A.K.A. knick knack) store or maybe on a magnet somewhere. I just couldn’t help myself because my crazy enthusiasm for the pumpkin makes me kinda bonkers.
Happy October! I just get so totally excited every year in October because it becomes socially acceptable (FINALLY) to cook, bake, and do all things fun with pumpkin!
Now, please don’t misunderstand me here. I LOVE LOVE LOVE every single thing about pumpkin! I’m completely guilty of baking with it all year long. In fact, I also sometimes confess publicly to this lawless misconduct and published Pumpkin Whoopie Pies on this here website back in August of 2014. I also shared a Pumpkin Soup in February of this year.
I’m such a rebel.
I have never been a rule follower and I’m socially unacceptable on a disturbingly regular basis. It was difficult to restrain myself from going rogue and posting pumpkin recipes on the 4th of July, and I had a lot of built up pumpkin neglect frustration, so I needed something ridiculous and epic.
Pumpkin Creme Brulee was how I rolled.
Happy Fall, Y’all! Hehehe
Pumpkin Creme Brulee
- 2 cups heavy cream
- 2 tablespoons vanilla bean paste
- 1 can pumpkin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 3/4 cups sugar plus a couple of tablespoons more for finishing
- 8 egg yolks
Preheat oven to 300
Heat cream over low heat, add vanilla, pumpkin and spices, bring to simmer, remove from heat and set aside and let cool slightly
Whisk together egg yolks and sugar - it will become a light yellow color
Add 1/2 cup of the cream to eggs, whisking constantly
Continue to add cream 1/2 cup at a time, while whisking constantly
Microwave water in measuring cup to boiling or boil on stove top
Set ramekins in a baking dish, transfer custard to ramekins (I used a large measuring cup for easy pouring), set dish on oven rack, pour water in baking dish halfway up sides of ramekins
Bake at 300 30 - 40 minutes, depending on size of your ramekins
Carefully remove the ramekins (I used a large spatula) and cool completely on a wire rack
Remove from refrigerator about 30 minutes prior to serving
Just before serving sprinkle evenly with a thin coating of sugar - I used about 1 1/2 tablespoons for each one, but you can make it thicker or thinner if you want
Using a kitchen torch, melt the sugar until it forms a thick crust
Notes: The custard mixture made 4 cups of liquid prior to baking. I only had 4 large shallow ramekins, so I had some leftover and just pour it into pudding cups. It would have made 6 if I had more ramekins – note to self – buy more ramekins!