Pumpkin Praline Creme Brulee Recipes

PUMPKIN CREME BRULEE RECIPE

Steps:

• Pre-heat the oven to 300˚ F
• If using homemade pumpkin puree, blend it a little more before using to make it an extra fine puree.
• In a medium bowl, whisk together 3 whole eggs and 1/2 cup sugar until well blended.
• Heat 1 3/4 cup heavy whipping cream in a sauce pan, almost to a simmer; stirring frequently to prevent scorching.
• Slowly add hot cream while whisking (Adding it to quickly can result in scrambled eggs = not good!)
• Strain the cream/egg/sugar mixture through a strainer into a large measuring cup or bowl with a pouring lip.
• Whisk in 1 cup pumpkin puree and 1/4 tsp cinnamon.
• Divide the mixture into 8 (4 oz) cups and place in a large casserole baking dish or into 2 dishes if they don't fit.
• Fill the baking dish with boiling water about halfway up the sides of the ramekins. Bake at 300˚ F for 35-40 minutes. The creme brulee centers should barely wiggle when you move the pan.
• Cool to room temperature then cover and refrigerate until ready to serve. Note: don't caramelize until ready to serve.

CHEF JOHN'S PUMPKIN CREME BRULEE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Whisk egg yolks and brown sugar together in a large bowl. Stir in heavy cream, pumpkin puree, allspice, cinnamon, nutmeg, and salt.
• Divide pumpkin mixture between seven (5-inch) ramekins about 1/2 inch from the top.
• Place the ramekins in a baking dish and fill with the baking dish hot water to reach halfway up the sides of the ramekins.
• Bake in preheated oven until just set, 30 to 35 minutes. Remove ramekins and refrigerate until completely cool, at least 2 hours.
• Sprinkle about 1 tablespoon of sugar onto each creme brulee. Melt the sugar with a chef's torch until crisp and dark brown, 1 to 2 minutes. Allow to cool before serving.

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.