Canadian Thanksgiving is on Monday October 9th this year and it totally slipped my mind. For some odd reason I kept thinking it was October 16th. Hence this post might come a bit late for Canadian Thanksgiving, but still early for American Thanksgiving!
You might have started noticing the supply of fresh pumpkins popping into the grocery store. As soon as I saw Sugar Pumpkins available, I grabbed one, as I much prefer fresh pumpkin puree rather than canned pumpkin. If you haven’t seen how to do this, check out my post/youtube video here.
I made fresh pumpkin puree for this but feel free to substitute with canned pumpkin puree (make sure it isn’t labeled “pumpkin pie filling”). A creamy creme brûlée infused with the warm scent of pumpkin spice and pumpkin puree is a autumn treat everyone will love.
CAN I STILL MAKE THIS WITHOUT A SOUS VIDE TOOL?
Of course! Preheat the oven to 325°F. Divide the mixture among seven 125ml ramekins. Place the ramekins into a deep baking pan. Then add enough hot water to pan to come halfway up sides of ramekins. Next, place into preheated oven to bake until the custard sets in the center, which is about 35 minutes. The custard should jiggle slightly but not too much, it will firm up more as it cools. Remove from the water bath and cool for 15 minutes, then cover with plastic wrap before transferring to the refrigerator. Chill custards until cold, about 6 hours.
CAN I STILL BRULEE THE TOP WITHOUT A BLOW TORCH?
Of course! Make sure the oven rack is at the very top just beneath the broiler, then crank the oven to broil. Make sure the custard is chilled completely. Remove the lid and make sure to remove any condensation with a paper towel – dab the tops with a paper towel if there is any moisture. Sprinkle a thick, even layer of the sugar over the top about 1 teaspoon. Place into the hot oven to broil for 5 to 10 minutes, watch very carefully and rotate them frequently so that the sugar broils evenly. They are ready to be taken out when they are golden brown and bubbling. Let sit for 10 minutes and serve. If they are a bit too warm, place the ramekins back in the refrigerator for 15 to 30 minutes maximum before you serve. If you go beyond 30 minutes, there is a chance the brulee will melt or soften.
I looked for other possible methods other than blow torch or broil that I might not have known of, what was listed on thekitchn.com made me LOL. The candle method – basically using a candle or grill lighter to brulee the top, which would take forever you might just give up and eat the custard without the brulee.
Thank you for reading! Hope you enjoyed this tutorial! I’d like to see how they turned out! “#sweetrehabkitchen“.
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Check out tutorial here.
- 80 g Egg yolk, about 5 yolks
- 22 g Sugar, granulated, plus more for dusting (1/2cup)
- 22 g Light Brown Sugar
- 1 g Kosher Salt (1/4 teaspoon)
- 1 Cup For Fresh Check out the LinkPumpkin Puree
- 300ml Heavy cream
- 1/4 Teaspoon Ground Nutmeg
- 1 Teaspoon Ground Cinnamon
- 1/8 Teaspoon Ground Cloves
- 1/4 Teaspoon Ground Ginger
- 7 x 125ml Mason Jars
- 2 Tablespoon + 1 Teaspoon Sugar or Light Brown Sugar
- Prepare the water bath. Heat the water to 176 °F / 80 °C
- Add the cream to a medium-sized saucepan. Whisk in the pumpkin spices: . This will infuse a amazing pumpkin spice fragrance to the cream. Slowly heat the cream on the stove until bubbles form around the edges of the pan and the steam begins to rise, about 3 minutes.
- While the cream is heating to the temperature, whisk together the egg yolks, sugars, salt, and pumpkin puree until smooth. Make sure to secure the bowl with a dampen kitchen towel, this will prevent the bowl from moving too much when whisking.
- When the cream is ready begin slowly pour the cream into the egg mixture, at the same time, mixing the ingredients with the whisk. Introducing the cream slowly, will help temper the ingredients and will decrease the chance of having the eggs curdle. Gradually add the remaining cream until it has all been incorporated. Strain the mixture.
- Pour the cream into the jars, making sure not to fill the jar to the top, so there is headspace.
- Place the lids on the jars and making sure they are all closed. Do not close too tight, or the jars could crack.
- Place the jars carefully in the sous vide water bath and cook for one hour. After an hour of cooking, place the jars into a ice bath. When the jars have cooled, you can store the Crème brûlée in the refrigerator for up to a week.
- To serve, remove the lid, make sure to remove any condensation with a paper towel, sprinkle 1 teaspoon of sugar or light brown sugar on top of the custard. Set the blowtorch, and start to brûlée (melt) the sugar. Make sure to move the flame around, and retain a distance of about 15 cm. Once the sugar has caramelized, allow the sugar to set and harden for five minutes before serving.