Pumpkin Crème Brûlée


It’s that time of year, Pumpkin Time!!  I though of no better way to use this fall ingredient than in one of my favorite desserts, Crème Brûlée! Don’t be intimidated by making your own Crème Brûlée, it is not hard at all as long as you have the right tools.  I used 6 oz ramekins but you could also use 4 oz. ones to make smaller Brûlées, just don’t bake them as long.  And the torch is important.  I have put them under the broiler before but it warms the entire Brûlée.  If you don’t have a torch, you could use this method, just watch it closely then cool it in the fridge before eating unless you prefer it warm.

Pumpkin Crème Brûlée
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    • 1 cup heavy whipping cream (or canned coconut milk for dairy-free)
    • ½ cup half and half ((or canned coconut milk for dairy-free)
    • 1 emptied vanilla pod or ½ tablespoon vanilla extract
    • Scant 1/8th tsp. KAL Organic Stevia or sweetener of choice (to taste)
    • ¼ cup canned pumpkin
    • ½ tsp. pumpkin pie spice
    • 3 egg yolks
    • **Optional: 1/2 Tablespoon of coconut sugar for the top
  1. Preheat oven to 300 degrees F.  Bring 2-3 cups of water to boil for water bath and set a side.

    Heat all ingredients except egg yolk & pumpkin in small sauce pan until bubbles form on side and mixture is hot. Set aside and let steep for about 10 minutes.

    In separate bowl, beat egg yolks and pumpkin together.  Remove vanilla bean pod from pot and slowly pour milk mixture into egg yolks and pumpkin, a few tablespoons at at time while whisking vigorously.  Once half of milk mixture has been added, pour remaining scalded milking into egg yolk mixture continuing to whisk.  Taste for sweetness and spice.  Add more if desired.

    Place 3 ramekins in a 9X9 or larger pan and divide brûlée mixture into the 3 ramekins.  Pull out rack of oven and place pan in oven before pouring hot water into larger pan, being sure not to get any in the brûlées.  Bake for 35-40 minutes and carefully remove from oven.  (If using shallow dishes, only bake around 30 minutes).

    Chill Brûlées in refrigerator for at least 3 hours or overnight.

    Once cooled, sprinkle 1/2 tsp of xylitol (or just a smidgen (little tiny bit) of sugar in raw).  Get your torch out and with a small flame, run torch over brule until slightly brown.  Allow to cool for at least 1-2 minutes before eating!

    **Note:  I used xylitol and some parts actually caramelized and some parts didn't.  Xylitol is not like sugar on top, more is not better.  If you use too much, you will just get a liquid goo!  So that being said, you may or may not get the "crunch" without using the real thing.  Either way, it taste yummy!   I am going to try a little honey to see what happens.  I'll keep you posted! 

Satisfying Eats http://satisfyingeats.com/
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