Pumpkin Crème Brûlée is a modern American recipe for a classic Halloween or Thanksgiving dessert of a creme brulee made of a pumpkin-based custard topped with a sugar crust. The full recipe is presented here and I hope you enjoy this classic American version of: Halloween Sugar Cookies.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic American recipe for a Halloween or Thanksgiving dessert of a creme brûlée made of a pumpkin-based custard topped with a caramelized sugar crust. You could buy canned pumpkin for this recipe, but it's so easy to make your own pumpkin purée that there's no need to bother. Just peel and de-seed pumpkin then steam until tender. Mash with a fork then press through a fine-meshed sieve with the back of a spoon to purée.
Ingredients:
500ml double cream
1 whole vanilla pod
4 egg yolks
100g light brown sugar
250ml pumpkin purée
1/2 tbsp mixed spice (pumpkin pie spice)
50g granulated sugar (for the topping)
Method:
Split the vanilla pod lengthways and scrape out the seeds. Combine the vanilla seeds, vanilla pod and the cream in a small saucepan. Stir to combine then place over medium-low heat. Heat the mixture until the cream comes to the scalding point (when small bubbles begin to form around the edges of the pan).
Take the pan off the heat and set aside to steep for 20 minutes. In the meantime, whisk together the egg yolks, pumpkin purée, spices and sugar in a medium bowl until the mixture is smooth and the sugar has dissolved (this will take at least 5 minutes of vigorous whisking).
Once the mixture is smooth and light orange in colour, remove the vanilla pod from the cream then gradually pour the cream into the pumpkin purée mixture, beating all the while as you do so. Whisk until the mixture is smooth and well blended then skim off all the foam from the surface.
Divide the resultant pumpkin custard between six ramekins and set these ramekins in a roasting tin. Pour over enough boiling water to come half way up the sides of the ramekins, then transfer to an oven pre-heated to 150°C and bake for about 30 minutes, or until the custards are set around the edges (the exact cooking time will depend on the size of your ramekins).
After this time, transfer the ramekins to a wire rack to cool. Once they are at room temperature, cover the tops with clingfilm (plastic wrap), ensuring that this is in contact with the surface of the custard to prevent a skin from forming, then transfer to your refrigerator and chill for at least 4 hours (best over night).
Just before serving, remove from the oven and sprinkle a thick layer of granulated sugar over the top of the custard. Using a kitchen torch melt the sugar. To do this, move the flame gradually in small circles over the custard's surface, thus heating the sugar so that it melts evenly and caramelizes a golden brown.
The sugar will harden just a few seconds after the heat is removed. Serve the crème brûlée immediately.
