Beer Girl Cooks

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pumpkin pie

Pumpkin Creme Brulee

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Happy Fall Y’all!

 

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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.

Let’s rephrase…..

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!

 

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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.

 

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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.

 

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Pumpkin Creme Brulee was how I rolled.

 

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Happy Fall, Y’all! Hehehe

 

 

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Pumpkin Creme Brulee

Ingredients

  • 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

Instructions

  1. Preheat oven to 300
  2. Heat cream over low heat, add vanilla, pumpkin and spices, bring to simmer, remove from heat and set aside and let cool slightly
  3. Whisk together egg yolks and sugar - it will become a light yellow color
  4. Add 1/2 cup of the cream to eggs, whisking constantly
  5. Continue to add cream 1/2 cup at a time, while whisking constantly
  6. Microwave water in measuring cup to boiling or boil on stove top
  7. 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
  8. Bake at 300 30 - 40 minutes, depending on size of your ramekins
  9. Carefully remove the ramekins (I used a large spatula) and cool completely on a wire rack
  10. Refrigerate overnight
  11. Remove from refrigerator about 30 minutes prior to serving
  12. 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
  13. Using a kitchen torch, melt the sugar until it forms a thick crust
  14. Serve immediately

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!