Pumpkin Crème Brûlée #SundayFunday

This week, we went from Summer to Fall! Thanks to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for coordinating this low-stress group. This week, Renu is hosting. And we are sharing pumpkin recipes.

• Almond Flour Pumpkin Muffins by Amy’s Cooking Adventures
• Batar Da’an by Pandemonium Noshery
• Caramel Topped Pumpkin Pie by Palatable Pastime
• Chocolate Pumpkin Cupcakes by Food Lust People Love
• Pumpkin and Black Bean Quesadillas by A Day in the Life on the Farm
• Pumpkin Crème Brûlée by Culinary Adventures with Camilla
• Quick Pumpkin And Other Veggies Sabzi by Sneha’s Recipe
• Spiced Pumpkin Bread by Mayuri’s Jikoni

 Pumpkin Crème Brûlée

And so begins my annual parade of pumpkin recipes. I decided to start with the marriage of two of my favorites: pumpkin and crème brûlée!

Ingredients

• 1/3 cup organic granulated sugar
•  6 egg yolks
• 2 cup organic heavy whipping cream
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 1 Tablespoon zest from 1 organic orange
• 1 teaspoon vanilla paste
• 3/4 cup pumpkin purée (here's one way to make purée)
• 4 to 6 ramekins or small, oven-proof mugs
• 3 Tablespoons organic granulated sugar
• Also needed: blender or food processor, culinary torch

Procedure

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

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 Fahrenheit 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.

As you can tell, we loved this dessert. Can't wait to try it again soon...maybe with apples, another of Fall's darlings!

That's a wrap for my #SundayFunday pumpkin offering. The group will return next week with some smoothie creations with Wendy of A Day in the Life on the Farm. Stay tuned.