Forget apple pie – this fall, let's explore a deliciously sophisticated twist on a classic dessert! This Pumpkin Crème Brûlée recipe delivers all the comforting warmth of pumpkin spice with the elegant creaminess and satisfying crackle of a perfectly executed crème brûlée. It’s surprisingly easy to make, perfect for impressing guests or simply treating yourself to a homemade healthy meal. This quick dinner idea (or rather, quick dessert idea!) is guaranteed to become a new favorite in your recipe collection.
Ingredients:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup heavy cream
- ½ cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of ground cloves
- Pinch of salt
- Turbinado sugar, for topping
Instructions:
Getting Started:
- Preheat your oven to 325°F (160°C). Pour about an inch of hot water into a baking dish large enough to hold your ramekins. This creates a water bath, ensuring even cooking and preventing cracks in your crème brûlée.
Making the Custard:
-
In a medium saucepan, combine the heavy cream and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves completely. Do not let the mixture boil.
-
In a separate bowl, whisk together the eggs, egg yolks, pumpkin puree, vanilla extract, cinnamon, nutmeg, cloves, and salt until well combined and smooth.
-
Slowly pour the warm cream mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling. Strain the mixture through a fine-mesh sieve into a pitcher for a super smooth custard. This step is crucial for a flawless crème brûlée.
Baking the Crème Brûlée:
-
Divide the custard evenly among six ramekins. Carefully place the ramekins in the prepared baking dish.
-
Bake in the preheated water bath for 45-50 minutes, or until the custards are just set around the edges but still slightly jiggly in the center.
-
Remove from the oven and let the crème brûlées cool completely in the water bath. Then, transfer them to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow them to set completely.
The Finishing Touch:
-
Just before serving, sprinkle a generous layer of turbinado sugar over the top of each crème brûlée.
-
Use a kitchen torch to caramelize the sugar until it forms a hard, golden brown crust. If you don't have a kitchen torch, you can broil them in the oven (watch carefully to avoid burning!).
Tips for Success:
- Use good quality pumpkin puree: This will significantly impact the flavor of your crème brûlée.
- Don't overbake: Overbaked crème brûlée will be dry and rubbery. Check for doneness at the 45-minute mark.
- Chill thoroughly: Proper chilling ensures a firm, creamy texture.
- Even sugar distribution: Make sure the sugar is evenly spread before caramelizing for a consistent crust.
Variations:
- Spiced Crème Brûlée: Add a pinch of ginger or cardamom for extra warmth.
- Salted Caramel Pumpkin Crème Brûlée: Swirl in a tablespoon of salted caramel sauce before baking.
Nutritional Information (per serving):
This nutritional information is an estimate and may vary based on specific ingredients used.
- Calories: Approximately 300
- Fat: ~20g
- Protein: ~5g
- Carbohydrates: ~25g
This Pumpkin Crème Brûlée recipe is a perfect example of how delicious and easy homemade cooking can be. It's a delicious dish that will impress your family and friends, making it a wonderful addition to your best recipes collection. Enjoy!