RECENT POSTS
AIRBORNE GOURMET
Pumpkin Creme Brulee
Recipes BY Chef David Sears
- 2 cups heavy cream
- 1 tbs maple syrup
- 1 cinnamon stick
- 1/4 tsp grated nutmeg
- 1 vanilla bean (scrapped)
- 1/3 cup sugar
- 4 egg yolks
- 1/3 cup pumpkin puree (not mix)
- 1/2 tsp sea salt
Method: 1). In a saucepan, combine the first 5 ingredients and bring to a simmer. Let stand for 10 minutes then discard the cinnamon and vanilla. 2). Mix egg yolks and sugar well. Whisk in pumpkin and sea salt. 3). Slowly pour the warm cream into the egg mix whisking constantly. Strain through a fine-mesh strainer into a cup. 4). Place four 8 oz. ramekins in a 9 x 13 pan. Divide custard between ramekins. Place pan in oven and pour boiling water into the pan until the ramekins are covered halfway. 5). Bake 30 - 40 minutes until the edges are set but the middle jiggles. 6). Remove from oven and cool for 5 minutes. Cool ramekins on a rack til room temperature. Refrigerate uncovered for at least 2 hours. 7). Before serving sprinkle sugar on each custard and using a kitchen torch or oven broiler melt sugar until amber-colored. Cool for 5 minutes then serve. ~ Sláinte
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