Yes hello and welcome, I know I bring you another pumpkin recipe this week, but this one is a real showstopper so you won’t be mad for long. I’ll start with a question: what’s better that a creme brûlée? The answer? A PUMPKIN creme brûlée!! There is nothing quite as satisfying as taking your spoon and cracking that top shell before digging in to one of these, but the combination of pumpkin, cinnamon, and caramel waiting for you inside is a close second. I have adapted today’s recipe from this one here, changing around some proportions and things to make eight bigger pots, because who wouldn’t want more?
Creme Brûlée may sound daunting, but it’s actually one of the easiest things to make, the hardest part honestly being separating 12 eggs for the custard. I know, it feels like such a waste of egg whites, but save them for macarons like these or these how about?? You’ll be glad you did. But anyway, I promise you’ll be surprised how well these turn out, and how easily you’ll be able to trick people into thinking you’re a master of french desserts or something.
Before we get started as always, here are 5 things for you to be happy about at this very moment:
ONE. The fact that otters hold hands when they sleep so they don’t float away from each other.
TWO. A hearty stew on a cold night, complete with buttered noodles.
THREE. Finally thinking of a really great Halloween costume.
FOUR. Buying Halloween candy but ending up eating it yourself.
FIVE. Pumpkin beer with the cinnamon sugar on the rim.
Makes: 8 (9oz.) creme brûlées (4 oz. pots will yield about double)
Prep Time: 20 minutes
Bake Time: 40-45 minutes
Inactive Time: 2 hours
12 egg yolks
3 cups heavy cream
9 tablespoons brown sugar (a little over ½ cup)
½ tsp kosher salt
3 tsp vanilla bean paste (or extract)
1½ tsp cinnamon
¾ tsp ground ginger
¾ tsp ground allspice
1 cup pumpkin puree
White sugar, for brûléeing
ONE. Preheat your oven to 300ºF. Since my ramekins are large, I used a 9×13″ baking dish plus another 8×8″ baking dish to fit all 8 pots, but whatever you can fit is fine, as long as the dish is deep enough that the top of the ramekin is about flush with the top of the baking dish. Line your dishes with a folded dish towel and place the ramekins inside. They can be touching, but just make sure they all fit straight, otherwise some custards will bake up lopsided.
TWO. Add all your egg yolks to a large mixing bowl and set aside. In a heavy bottomed saucepan, heat the heavy cream, brown sugar, and salt until just simmering. Remove from the heat and add in your spices and vanilla, then allow to steep for 5-10 minutes.
THREE. Whisking constantly, add a little of the warm cream to your egg yolks to temper them (this will prevent the heat of the cream from cooking the eggs). After this is done, continue to add the cream in a slow drizzle until it has all been added to the yolks and everything is combined.
FOUR. Whisk in the pumpkin puree until smooth, then pour the whole mixture into a large measuring cup or something with a spout to easily pour. Evenly pour the custard into each pot, making sure to leave some room on the top.
FIVE. Place the dishes side by side in the oven and, while they’re on the racks, create a bain-marie by pouring boiling water into the large baking dishes so that they’re filled 2/3 of the way up the side of the ramekins, avoiding spilling any water into the custards themselves. This makes sure the custards steam and cook properly, and putting them in the oven before you do this means you don’t have to carry a heavy dish filled with hot water across your kitchen!
SIX. Bake the custards for 40-45 minutes, until set but still slightly jiggly. Cool the ramekins in the fridge for at least 2 hours before brûléeing.
SEVEN. To brûlée, sprinkle about a teaspoon of white sugar onto the top of each custard and gently shake so that the entire top is evenly covered. Using a kitchen torch, heat the sugar so that it caramelizes and spreads, until the top is one unified sheet of solid, caramel colored sugar. If you don’t have a kitchen torch, you can use the broiler in your oven, but watch very carefully because it can go from toasted to burnt very quickly.