Pumpkin Crème Brûlée

We are heading into the 2018 #PumpkinWeek. Yes, think dozens of bloggers and lots and lots of tasty pumpkin recipes. And, as a teaser, I decided to share a Pumpkin Crème Brûlée. This is not for the event and it's not for any sponsor. it's just a tasty treat based on my sheer love of the pumpkin!

Pumpkin Crème Brûlée

Ingredients

1/3 C organic granulated sugar
6 egg yolks
2 C organic heavy whipping cream
1/2 t ground ginger
1/2 t ground cinnamon
1/4 t freshly ground nutmeg
1 T zest from 1 organic orange
1 t vanilla paste
3/4 C pumpkin purée (here's one way to make purée)
4 to 6 ramekins or small, oven-proof mugs
3 T organic granulated sugar
Also needed: blender or food processor, culinary torch

Procedure

Cream the egg yolks and 1/3 C sugar until pale yellow and thickened. Preheat oven to 350 degrees F.

Combine heavy whipping cream, orange zest and spices in a saucepan and heat on medium, until bubbles begin to form along the edge of the pan, just before it begins to simmer. Remove from heat and whisk in the vanilla paste and pumpkin purée. Then whisk in the egg yolk mixture, whisking until smooth.

Pour the mixture through a fine mesh strainer, if desired. Portion evenly into ramekins.

Bake in a 350 degree F oven until no liquid appears when you jiggle the jars, approximately 40 minutes.

Remove from oven and allow to cool.

When you're ready to torch them, sprinkle 1 teaspoon of sugar on top of each custard.

Using a small butane torch, hover a flame over the sugar, moving it around until the sugar caramelizes.

My Precise Kitchen Elf is always the first to offer to help when the torch is involved!

As you can tell, we loved this dessert. Can't wait to try it again soon.

Comments

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog