Prep 45 mins
Cook 3 hrs
You don't have to wait for Thanksgiving to try this lovely treat. This is easy to make and highly recommended. I made 10 lovely 2-ounce brulees for a dessert buffet. When you make them smaller, remember they take less time to cook. You will have about 20 ounces of custard to divide between the number of ramekins you decide on. From Gale Gand, Food TV
- 354.88 ml heavy cream
- 118.29 ml whole milk
- 0.59 ml cinnamon
- 0.5 ml nutmeg
- 0.25 ml ginger
- 0.25 ml ground cloves
- 4 egg yolks
- 118.29 ml granulated sugar
- 59.14 ml canned pumpkin puree
- 78.07 ml coarse sugar or 78.07 ml raw sugar
- Preheat the oven to 300°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.
- Strain mixture into a large glass measuring cup (the measuring cup makes it easier to pour into the ramekins without mess).
- 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.(Center Temp will be between 161F-168F).
- 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. 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.
- Fire up your kitchen torch and melt/brown the sugar. (You can do this under a broiler, but I feel it heats up the brulee too much. You want the top crisp but the brulee cold and that result is difficult with a broiler. If you love brulees like I do--buy a torch!).
- Let cool 1 minute before serving.
Great brulee. I didn't have cream so used half and half. Turned out great.
I made this for Thanksgiving, and found that I overwhisked the mixture in my enthusiasm to not cook the eggs. BEWARE! DON'T OVERWHISK! Or the mixture will be too fluffy and then will settle down as it cooks. I was thrilled to have SO much brulee when I was dividing it into my ramekins, so was able to "top" them up after the inevitable flop in the oven. They are creamy, and yummy, and very delightful. And so light that one may be able to convince themself that there are only a few calories in them. It is only a couple days after Thanksgiving, and I am making them again, only the pots they cook in will be slightly larger this time! 8-)
I was just about to post the same recipe that I got from the chef at Chives restaurant. It's weird because it's the exact same recipe, down to every instruction. Which is good, because it is a good recipe. The taste is great and it makes a nice crust. It's hard to pass up using a torch in the kitchen. Thanks :)