Bon Appétit Fall 2023
Journalists Abby Kim and Magdalena Amezaga worked with a local chef to create an easy and simple fall recipe. This pumpkin Creme Brulee is perfect for your Thanksgiving dinner and here are the instructions accompanied with a tutorial video.
November 14, 2022
Ingredients List: Pumpkin Creme brulee
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6 Egg Yolks
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½ Cup Pumpkin Puree
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½ Cup Light Brown Sugar
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½ teaspoon Ground Cinnamon
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¼ teaspoon Ground Ginger
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2 Cups Heavy Cream
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1 teaspoon Vanilla Bean Paste optional: Seeds from 1 vanilla bean
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Granulated Sugar Topping
INSTRUCTIONS:
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Preheat oven to 325 degrees
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Place 6 shallow ramekins on a baking sheet
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Whisk together the egg yolks, pumpkin puree, light brown sugar, cinnamon, and ginger; set aside
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Heat the heavy cream and vanilla bean together in a medium saucepan until it comes to a simmer
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Remove from the heat and slowly add the heavy cream to the egg yolk mixture, whisking continuously so that the eggs don’t scramble
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Strain the mixture through a fine sieve before pouring into the ramekins
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Divide the custard into the ramekins, filling them to the top
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Carefully fill the sheet pan with water and transfer the pan to the oven
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Bake for 30-35 minutes or until the edges are set but the center will slightly move
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Remove the creme brûlée from the oven and allow them to cool for 30-45 minutes
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Place them in the refrigerator to chill for 1-2 hours to allow the custard to thicken
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Once you are ready to serve, coat the top of the custard with granulated sugar and caramelize using a kitchen torch