Pumpkin Creme Brûlée
Everyone should experience caramelized sugar meeting rich pumpkin flavor in this creamy crème brûlée. It’s like a cozy, roasted squash dessert kissed with brown sugar and a touch of marshmallow sweetness—without a lot of hassle. It’s decadently smooth and effortlessly impressive.
Ingredients
- 600 g cream
- 300 g pumpkin puree
- 5 g vanilla extract
- 120 g sugar
- 4 g kosher salt
- 9 egg yolks
- 3 g pumpkin spice
Instructions
- Preheat oven to 215°F/ 101℃. In a sauce pan, heat the cream to about 150°F/ 65℃ and set aside.
- Combine eggs and sugar, whisk vigorously for 30 seconds until the mixture is slightly pale.
- Whisk in the warm cream, pumpkin puree and pumpkin spice, and strain into a pourable container.
- Pour into serving bowls and tightly wrap the top with plastic wrap. Poke 8 holes in the top.
- Bake for 1 hour and 15 minutes at 215°F/ 101℃, until internal temp is 170-180°F/ 76-82℃.
- Remove from the oven and place custards in the refrigerator for at least 2 hours.
- When ready to eat, top with sugar in the raw and blowtorch the sugar until it caramelizes and forms a crunchy glass over the top.
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