Right now, I'm sure that two thoughts are swirling around in your heads. One: I've started my New Year's resolution to get in better shape, but I really miss those holiday sweets. Two: What am I going to do with this leftover 15-ounce can of puréed pumpkin? Boy, do I have the answer for you. Give yourself a night of indulgence and say au revoir to that pesky pumpkin by whisking up one of my favorite dishes with a twist: Pumpkin Crème Brûlée.
If you haven't figured it out, crème brûlée is a French dessert. And if someone knows dessert, it is the French. The first known version of crème brûlée can be found in French chef François Massialot's 1691 cookbook. The English translation literally means "burnt cream," which is what people called it for some time in the 18th century. Let's be honest, though - it sounds MUCH tastier in French (what doesn't?).
Speaking of burnt - this is a dish that allows for those pyro desires to shine through. Get yourself a kitchen torch! Or you can use a boring broiler...
Ingredients:
- 1 15-ounce can of puréed pumpkin
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 5 large egg yolks
- 2 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 1/4 tsp. ground allspice
- 1/4 tsp. ground cloves
- 1/4 tsp. salt
- 3 cups heavy whipping cream
- Several tablespoons of white sugar (or brown sugar, for that matter)
- Optional fruit for garnish (think berries)
Preheat your oven to 325°F. In a medium saucepan, bring the heavy whipping cream just to a boil.
While the cream is heating, whisk the pumpkin, 1/2 cup white sugar, and 1/2 cup brown sugar together in a large bowl. Then whisk in the egg yolks, vanilla, spices, and salt.
Once the cream is barely boiling, gradually add the cream to the pumpkin mixture while whisking. Then add the mixture to as many ramekins as you own/can fit it in! Bake these guys in a hot water bath (grab a baking sheet with high sides and add enough water to the sheet to come halfway up the ramekins) until they are just set in the center or about 30-35 minutes. My ramekins were different sizes, so some took longer to bake than others. Just give them a shake to see if they are set.
When they are done, pull them out and let them cool on a rack for a few minutes. Then you'll want to cover them with some plastic wrap and let them cool in the fridge overnight.
On your eating day, pull these guys out of the fridge and grab some white (or brown) sugar. Gently spread sugar so that it coats the top of each crème brûlée.
Now for the fun part - fire! Grab that kitchen torch and melt that sugar on top. (Alternatively you can spread brown sugar on top and put these guys in that boring broiler for about 15 minutes).
You'll want to serve these crème brûlées very quickly after you torch them, but you do have a moment to prep your optional fruit for a garnish. Take a strawberry and cut several times starting at the tip and almost cutting through to the green top. This adds a little flare to your already scrumptious-looking dessert!
Now arrange your fruit and serve. We celebrated my mother's birthday, so note the candle (this post should have occurred in the fall, but it definitely works in time for Valentine's Day, as well!) Bon appétit!
Before long, I expect your dessert to look like this!
Credits: My Pumpkin Crème Brûlée recipe is adapted from a recipe from Bon Appétit, which I found online. The photos were taken by yours truly.
