Pumpkin Crème Brûlée

Pumpkin Crème Brûlée
Staff Writer

Courtesy of Chateau Coutet

The Pumpkin Crème Brûlée.

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.
 

Ingredients

  • One 15-ounce can pumpkin purée (or fresh, homemade pumpkin purée)
  • 3/4  Cups  sugar
  • 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

Directions

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.

Nutritional Facts

Total Fat
20g
29%
Sugar
3g
3%
Saturated Fat
9g
38%
Cholesterol
45mg
15%
Carbohydrate, by difference
15g
12%
Protein
3g
7%
Vitamin A, RAE
136µg
19%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
71mg
7%
Choline, total
13mg
3%
Fiber, total dietary
3g
12%
Fluoride, F
2µg
0%
Folate, total
11µg
3%
Magnesium, Mg
9mg
3%
Phosphorus, P
78mg
11%
Selenium, Se
4µg
7%
Sodium, Na
71mg
5%
Vitamin D (D2 + D3)
1µg
7%
Water
57g
2%

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.