Maple Pumpkin Creme Brulee Recipes

PUMPKIN MAPLE CREME BRULEE

Steps:

• Preheat oven to 300 degrees F.
• Place the heavy cream in a medium saucepan and heat over medium heat until cream starts foaming around the edges. Do not boil. Let cool for about 10 minutes.
• In a large bowl, whip the egg yolks and maple syrup until pale yellow in color and slightly thickened. Whip in the pumpkin puree, vanilla extract and spices. While stirring constantly, gradually add the hot cream mixture into the eggs mixture. Add the cream slowly to avoid cooking the eggs. Mix until combined.
• Pour equal amounts into 4 ramekins (6 ounces each). Transfer ramekins to baking pans (9-inch or bigger) and fill baking pans with hot water about halfway up the sides of ramekins.
• Bake custards until set but still jiggly in the center, about 35-40 minutes. Remove from oven and let cool on cooling rack. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
• When ready to serve (and only then), sprinkle each ramekin with about 1 tablespoon granulated or turbinado sugar. Using a torch, melt the sugar until golden brown. Or using an oven set to broil, broil for 30 seconds to a minute to melt the sugar. Be careful not to burn the sugar.
• Let cool until the sugar hardens.

PUMPKIN CREME BRULEE

Steps:

• 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.

MAPLE-PUMPKIN CREME BRULEE

Steps:

• Preheat oven to 350 degrees F. In a large bowl combine egg yolks, cream, pumpkin, maple syrup, brown sugar, vanilla, cinnamon, and nutmeg; whisk until smooth. Spoon pumpkin mixture evenly into eight 6-ounce ramekins or custard cups.
• Place ramekins in a large roasting pan. Place roasting pan on oven rack. Pour enough boiling water into the roasting pan to reach halfway up the sides of the ramekins.
• Bake for 40 to 45 minutes or until edges are set (centers will shake slightly). Carefully remove ramekins from water; cool completely on a wire rack. Cover and chill for 4 to 8 hours.
• Before serving, let ramekins stand at room temperature for 20 minutes. Meanwhile, in a medium heavy skillet heat granulated sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low and cook about 5 minutes or until all sugar melts and is golden, stirring as needed with a wooden spoon. Quickly drizzle the caramelized sugar over custards. (If sugar hardens in the skillet, return to heat; stir until melted.) Serve immediately.

BRûLéED BOURBON-MAPLE PUMPKIN PIE

Steps:

• For chocolate pie dough:
• Pulse cocoa powder, granulated sugar, salt, and 1 1/4 cups plus 1 tablespoon flour in a food processor to combine. Add butter and shortening and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Transfer to a large bowl.
• Whisk egg yolk, vinegar, and 1/4 cup ice water in a small bowl. Drizzle half of egg mixture over flour mixture and, using a fork, mix gently just until combined. Add remaining egg mixture and mix until dough just comes together (you will have some unincorporated pieces).
• Turn out dough onto a lightly floured surface, flatten slightly, and cut into quarters. Stack pieces on top of one another, placing unincorporated dry pieces of dough between layers, and press down to combine. Repeat process twice more (all pieces of dough should be incorporated at this point). Form dough into a 1"-thick disk. Wrap in plastic; chill at least 1 hour.
• DO AHEAD: Dough can be made 2 days ahead. Keep chilled, or freeze up to 3 months.
• For filling and assembly:
• Roll out disk of dough on a lightly floured surface into a 14" round. Transfer to a 9" pie dish. Lift up edge and allow dough to slump down into dish. Trim, leaving about 1" overhang. Fold overhang under and crimp edge. Chill in freezer 15 minutes.
• Place a rack in middle of oven and preheat to 350°F. Line pie with parchment paper or heavy-duty foil, leaving a 1 1/2" overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edge, about 20 minutes. Remove paper and weights and bake until surface of crust looks dry, 5-10 minutes. Brush bottom and sides of crust with 1 beaten egg. Return to oven and bake until dry and set, about 3 minutes longer. (Brushing crust with egg and baking will prevent a soggy crust.)
• Whisk pumpkin purée, sour cream, bourbon, cinnamon, salt, ginger, nutmeg, allspice, mace, if using, and remaining 3 eggs in a large bowl; set aside.
• Pour maple syrup into a small saucepan; scrape in seeds from vanilla bean (reserve pod for another use) or add vanilla extract and bring syrup to a boil. Reduce heat to medium-high and simmer, stirring occasionally, until mixture is thickened and small puffs of steam start to release, about 3 minutes. Remove from heat and add cream in 3 additions, stirring with a wooden spoon after each addition until smooth. Gradually whisk hot maple cream into pumpkin mixture.
• Place pie dish on a rimmed baking sheet and pour in filling. Bake pie, rotating halfway through, until set around edge but center barely jiggles, 50-60 minutes. Transfer pie dish to a wire rack and let pie cool.
• Just before serving, sprinkle pie with granulated sugar and, using a kitchen torch, brûlée until sugar is melted and dark brown.
• DO AHEAD: Pie can be baked 1 day ahead (do not brûlée). Cover and chill.

PUMPKIN PIE CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F.
• Divide the crust into 8 (6-ounce) custard cups. Put them into a 9 by 13-inch baking dish or roasting pan and blind bake in the oven for 10 to 12 minutes. Remove and set aside to cool.
• In a medium sauce pot, over medium-high heat, add 2 cups of the cream, the spices, the vanilla seeds and the vanilla bean pod. Bring to a boil and remove from heat.
• In a medium bowl, whisk the yolks with the sugar until the mixture is pale yellow and the sugar is dissolved.
• Add the remaining 1 1/2 cups of cream and the 1/2 cup of milk to the cream and spice mixture. Slowly incorporate the yolk and sugar mixture, then strain through a medium-size sieve. Whisk in the pumpkin puree.
• Divide the pumpkin mixture evenly into the custard cups lined with the crust.* Add the hot water into the baking dish or roasting pan to create a hot bath and put the pan into the oven. Bake until the custard is starting to set, yet still a little wiggly in the middle, about 35 to 45 minutes. Remove the brulee from the oven and let cool to room temperature. Cover and refrigerate overnight or at least 6 hours.
• Lightly sprinkle each custard with the turbinado sugar. Heat the sugar with a butane torch until caramelized. To get a thick caramelized sugar crust, repeat this, with just a light sprinkling each time. Allow to cool and serve.
• *Guy's Tip: if you happen to have any leftover creme brulee mixture, pour it into a baking dish and put it into another roasting pan. Add hot water about halfway up the sides of the dish and bake until custard is starting to set, yet still a little wiggly in the middle, about 35 to 45 minutes. Remove and cool to room temperature. Cover and refrigerate overnight or at least 6 hours. Refer to recipe for caramelizing sugar on top after it has cooled completely.
• In the bowl of a food processor fitted with the metal blade, pulse the crackers and pecans until finely ground, about 6 to 10 (3-second) pulses. Add the melted butter and brown sugar and pulse to combine. Press into the bottom of a springform pan, baking dish, or 8 (6-ounce) ramekins.

PUMPKIN CREME BRULEE

Steps:

• In a small bowl, whisk egg yolks and 1/3 cup sugar. In a small saucepan, heat cream over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in the pumpkin, vanilla and spices., Transfer to eight 6-oz. ramekins or custard cups. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., If using a creme brulee torch, sprinkle with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.

PUMPKIN CRèME BRûLéE LATTE

Steps:

• Brew two shots of espresso with the crème brûlée coffee grounds.
• In a cup, add in caramel syrup and pumpkin pie syrup.
• Add in the two shots of espresso.
• Steam and froth 1 cup of milk (depending on your cup size).
• Pour in milk over the espresso shots.
• Top with whipped topping, caramel syrup, and cinnamon.
• Serve

MAPLE-BOURBON PUMPKIN CRèME BRULéE

Steps:

• Heat oven to 325°F. Prepare a large roasting pan (or two) that will fit 6-8 ramekins. Caramelize the pumpkin puree in a shallow saucepan over medium-heat for about 10 minutes, stirring regularly. In a large bowl, whisk the egg yolks with the white and brown sugars and set aside
• Once caramelized (but not burnt!), whisk the cream, milk, and vanilla into the pumpkin puree and bring the mixture to a simmer. Remove from heat and add the salt and all the spices.
• Add ¼ cup of the pumpkin-cream mixture to the egg-sugar mixture and whisk to temper the eggs. Slowly whisk in the rest of the pumpkin-cream mixture while pouring it into the bowl in a thin stream. Add the maple syrup and the bourbon.
• Divide the mixture among your ramekins and place them in the roasting pan(s). Fill the pan(s) with hot water half-way up the sides of the ramekins. Carefully place in the oven - the water may slosh as you move it so mind it doesn't end up in the custards. Bake for 40-60 minutes until set.
• Remove the custards from the pan and place on a cooling rack. For food safety reasons, you don't want to leave the custards un-refrigerated for long, so allow them to sit just until they are cool enough to handle, 15-20 minutes. Transfer to a tray or pan, cover with saran wrap, and chill in the fridge, 2 hours to overnight.
• Right before serving, sprinkle a tablespoon or so of raw sugar on each chilled ramekin of pumpkin custard and caramelize the tops with a brulée torch (be sure to follow all instructions related to this piece of equipment). If you try to do this step earlier and then refrigerate, the caramelized sugar will loosen and start to get watery. They still taste fine, but its definitely not as pretty, so it's best to wait. Enjoy!

MAPLE PUMPKIN CREME BRULEE

Steps:

• Preheat oven to 325*F. Whisk cream, half and half, pumpkin, syrup, and spices together in a saucepan. Warm over medium heat until steam rises. Whisk yolks, egg, syrup, and salt together in a mixing bowl. Temper warm cream mixture into eggs, strain (if desired), and pour into baking dishes. Divide custard among six 4-oz ovenproof ramekins, filling to about 1/4" from the top. Arrange dishes in a baking pan, then carefully transfer the pan to the oven. Add hot water to the pan and bake custards 35-45 minutes or until just set; DO NOT OVERCOOK. Remove ramekins from the water bath, cool, and wrap loosely in plastic. Chill until completely cold, preferably overnight. Caramelize each custard before serving by burning sugar on top: Blot top of custards dry with a paper towel, if needed. Sprinkle 1-2 Tbsp sugar mixture over each one, tapping out any excess sugar. Using a kitchen torch, melt the sugar by waving the flame 4-8" from the surface until no dry sugar is visible. Let stand 3-5 minutes before serving.