- Agoston Haraszthy born (1812)
Pumpkin Crème Brûlée
Courtesy of Chateau Coutet
- One 15-ounce can pumpkin purée (or fresh, homemade pumpkin purée)
- 3/4 Cups sugar
- 5 large egg yolks
- 1 1/2 Teaspoon vanilla extract
- 3/4 Teaspoons cinnamon
- 1/4 Teaspoon ground cloves
- 1/4 Teaspoon ground cardamom
- 1/4 Teaspoon ground allspice
- 1/4 Teaspoon salt
- 3 Cups whipping cream
- 1 1/2 brown sugar, sifted
This recipe was made by Sarah Scott, the chef and culinary consultant at Chateau Coutet. You can pair the dessert with the 2009 vintage coutet. Click here to find more pie and port pairings for Thanksgiving.
Preheat oven to 325 degrees.
Position a rack in the center of the oven.
Place 8 (6-ounce) shallow ramekins in 2 large baking pans and have a large pot of boiling water ready.
In a large bowl, whisk together the pumpkin purée and sugar. Whisk in the egg yolks and vanilla extract, then the spices and the salt.
Heat the cream in a medium saucepan over medium-high heat until it comes to a boil. Remove from the heat and slowly whisk cream into the pumpkin mixture until smooth. Divide among the 8 ramekins.
Place the baking pans in the oven, then carefully add enough boiling water to come halfway up the sides of the ramekins. (For ease, consider adding water to the baking pans before transferring them to the oven.)
Bake for 30 – 35 minutes, or until the center of the custards are slightly set. Remove from the oven to cooling racks. Cool for 30 minutes, then refrigerate until cold (at least 6 hours or overnight).
Prior to serving, sprinkle 1 tablespoon of the brown sugar evenly over the top of each crème brûlée. Place under a broiler until the sugar has caramelized to a rich golden brown, then refrigerate until the sugar hardens (20 - 60 minutes). Alternately, use a kitchen blowtorch to melt and caramelize the sugar.