Wednesday, November 12, 2008

Pumpkin Creme Brulee

A week or so ago, my friend Megan from Megan's Cookin, and I decided to this cookbook project. I have a ton of cookbooks, some of them I have not opened the first time, so this would be something to get me to use them. So, for the first round, I chose this Pumpkin Creme Brulee from Gale Gand's book Butter, Sugar, Flour, Eggs. I first saw her on the Food Network show Sweet Dreams. How I miss that show!

This is all that you would want in this dessert, pumpkin, cloves, cinnamon, nutmeg...love it. The recipe said that you would get 4 creme brulee's out of this recipe, but I got 6! Bonus!!

Next up is Megan, I can't wait to see what she picks!

Pumpkin Creme Brulee
By:Gale Gand

Ingredients
1 1/2 cups heavy cream
1/2 cup whole milk
1/8 teaspoon cinnamon
2 pinches nutmeg
1 pinch ginger
1 pinch ground cloves
4 egg yolks
1/2 cup granulated sugar
1/4 cup canned pumpkin puree
1/3 cup coarse sugar or raw sugar


Directions:

Preheat the oven to 300 degrees F.

In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes.

In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree. Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath. Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools.

Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours, and up to 24 hours. When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch).

Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before serving.

12 comments:

CB said...

Does that say pumpkin and creme brulee in the same sentence? HOLY YUM! I totally have to try this!
/Clara

Katherine Aucoin said...

You have my attention...I love varying Creme Brulee. I have got to try this!

Megan said...

I miss that show too! I watched her religiously every day - of course, this was when the kids were really small and I could do that!!

I have been meaning to make pumpkin creme brulee, it looks so good - maybe I'll just make a half batch because I will be the only one eating it!

Bunny said...

I've never made brulee of any kind, this looks so nice and creamy! Very nice April!

sarah @ Sweet Endeavors said...

wow, this looks insane!!! Can you send me the two extra ones? Thanks!

brettinsky said...

This just looks delicious! And so festive!

Glad your joining us tomorrow for Trim the Tree Thursday!

Maria said...

What a lovely looking dessert!! YUM!

The Blonde Duck said...

That looks wonderful! I love pumpkin and creme brulee--the combination is perfect!

Cami @ Creating Myself said...

I have this recipe on my must-make list...how is it?

I miss Sweet Dreams too. Do you ever watch Sugar Rush...no recipes but there's good inspiration.

Jude said...

Ooh loving that texture. I need myself a brulee torch.

Jeanine said...

Mmm...I've made Creme Brulee once, but wasn't satisfied. It is on my list of things to try though, and this recipe looks PERFECT!

Deborah said...

I need one of these!!

Wednesday, November 12, 2008

Pumpkin Creme Brulee

A week or so ago, my friend Megan from Megan's Cookin, and I decided to this cookbook project. I have a ton of cookbooks, some of them I have not opened the first time, so this would be something to get me to use them. So, for the first round, I chose this Pumpkin Creme Brulee from Gale Gand's book Butter, Sugar, Flour, Eggs. I first saw her on the Food Network show Sweet Dreams. How I miss that show!

This is all that you would want in this dessert, pumpkin, cloves, cinnamon, nutmeg...love it. The recipe said that you would get 4 creme brulee's out of this recipe, but I got 6! Bonus!!

Next up is Megan, I can't wait to see what she picks!

Pumpkin Creme Brulee
By:Gale Gand

Ingredients
1 1/2 cups heavy cream
1/2 cup whole milk
1/8 teaspoon cinnamon
2 pinches nutmeg
1 pinch ginger
1 pinch ground cloves
4 egg yolks
1/2 cup granulated sugar
1/4 cup canned pumpkin puree
1/3 cup coarse sugar or raw sugar


Directions:

Preheat the oven to 300 degrees F.

In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes.

In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree. Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath. Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools.

Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours, and up to 24 hours. When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch).

Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before serving.

12 comments:

CB said...

Does that say pumpkin and creme brulee in the same sentence? HOLY YUM! I totally have to try this!
/Clara

Katherine Aucoin said...

You have my attention...I love varying Creme Brulee. I have got to try this!

Megan said...

I miss that show too! I watched her religiously every day - of course, this was when the kids were really small and I could do that!!

I have been meaning to make pumpkin creme brulee, it looks so good - maybe I'll just make a half batch because I will be the only one eating it!

Bunny said...

I've never made brulee of any kind, this looks so nice and creamy! Very nice April!

sarah @ Sweet Endeavors said...

wow, this looks insane!!! Can you send me the two extra ones? Thanks!

brettinsky said...

This just looks delicious! And so festive!

Glad your joining us tomorrow for Trim the Tree Thursday!

Maria said...

What a lovely looking dessert!! YUM!

The Blonde Duck said...

That looks wonderful! I love pumpkin and creme brulee--the combination is perfect!

Cami @ Creating Myself said...

I have this recipe on my must-make list...how is it?

I miss Sweet Dreams too. Do you ever watch Sugar Rush...no recipes but there's good inspiration.

Jude said...

Ooh loving that texture. I need myself a brulee torch.

Jeanine said...

Mmm...I've made Creme Brulee once, but wasn't satisfied. It is on my list of things to try though, and this recipe looks PERFECT!

Deborah said...

I need one of these!!