Maple Pumpkin Creme Brulee

March 23, 2012Katie

Maple Pumpkin Creme Brulee

 Today I am participating in the Food Network Fall Fest virtual field trip! Join me as we all serve up some delicious recipes including pumpkin!  Scroll to the end of the post to see me make this recipe on my Rise & Shine TV segment!

Try a few more of my pumpkin recipes – Pumpkin Crisp,   Cream Cheese N Spice Frosted Pumpkin Cookies, and Pumpkin Scones with Pumpkin Spice Icing!


Creme Brulee.

Silky custard.  Shatteringly-crispy sugar crust.  It evokes sighs when its name is spoken.

But Maple Pumpkin Creme Brulee?

It’s fall[spiced, creamy goodness that takes you to a dreamy place of cuisine heaven.  It causes you to reminisce about leaf piles, campfires, Thanksgiving and all that is good about that time of the year where summer fades to winter in a cool and crisp wonder of Autumn.

And doggone it, it’s just plain DELICIOUS as well!

Let me show you how to  get there.

In a medium saucepan, bring 3 cups of heavy cream to a very low simmer.

 

Add in 3/4 of a cup of sugar, 2 tablespoons of real maple syrup, 1 1/2 teaspoons of pumpkin pie spice and 1/2 teaspoon of salt.

Whisk for a minute just until the sugar dissolves.

While that’s heating up, stir together one 15 ounce can of pure pumpkin and 8 egg yolks.

Make sure you get pure pumpkin and not pumpkin pie mix.

Mix it all up well.

Now, let’s talk about tempuring.  Tempuring is just a way of keeping your eggs, or in this case, egg yolks from scrambling.   We’ll want to take one ladle full of the hot cream mixture and add it to the pumpkin/egg mixture.

Whisk this all together.  This process is going to slowly warm up the egg/pumpkin mixture but because we’re doing it slowly, it will keep the eggs from scrambling.  This is what tempuring is all about.

Add another ladle, and another, mixing between each addition.

After 3 or 4 additions of the warm liquid, you can add the rest right in and whisk it all up.

Please note that this is bowl #2.  Now, I realize that bowl #2 is not good for pouring into ramekins.  So, I decide to use giant measuring pour cup #3.

This is why you read my blog.

Because if you do, you can just skip through my mistakes and just use the giant measuring pour cup from the beginning.  You could use a bowl, but if possible, at this point, mix your mixture into a pourable bowl with a spout.  It’ll make your life a lot easier.

I suppose you could just ladle it.  But I’d probably make a mess. (and Mr. Wonderful said AMEN).

Place 12 ramekins into a large deep sided pan.  The pan needs to be deep enough for you to pour water that measures halfway up the ramekins with some room to spare.

Carefully pour your creme brulee filling mix into each ramekin.  Leave at least a half-inch to one inch space around the top.  The water helps evenly heat the custard and it will be lovely and silky because you do so.  Trust me.

Take your tea kettle and pour the boiling water until it is about halfway up the sides of the ramekin, being careful not to get any inside on the custard.

Place the pan into your oven and let it bake for 30 minutes.  After 30 minutes check it.  It should have bubbles forming on top of it and the whole thing should be pretty firm, but the center will still be a bit jiggly.  If it’s not, put it back in the oven for 10 more minutes.  I put mine back in, but depending on your oven, you’ll need to check yours.

After you remove them, place them all on a cookie sheet, and place them in your refrigerator to cool down, at least an hour or two.

Then remove it from the refrigerator, and sprinkle a tablespoon of turbinado sugar (or Sugar in the Raw) over top of it evenly.

This is going to give you the ultimate crunch experience for your creme brulee and the crunch experience is what it’s all about.

Now..let’s talk about blow torches.

I got this little baby at Williams Sonoma and it’s a blast to use.

If you don’t have a blow torch, no worries!  Just preheat your oven to broil and pop the entire pan under the broiler just for a minute to brown and crisp the top.

But if you have a blow torch?

Torch away baby.

Torch the top of the sugar until it starts to bubble and brown.

Let it  cool for at least a few minutes.

And enjoy this fall version of the best dessert ever invented.

Maple Pumpkin Creme Brulee.

It just says ….enjoy the season my dears.

Katie’s Printable Recipe – Maple Pumpkin Creme Brulee

 

Join me and others in fall fest!

Simply leave your pumpkin tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers. their links will be posted on wednesday at 10:00 am pdt.

What’s Gaby Cooking: Pumpkin Chocolate Chip Bars
The Cultural Dish: Pumpkin Waffles
Cooking With Elise: Pumpkin Chip Scones
And Love It Too: Creamy Pumpkin Fruit Dip
CIA Dropout: Pumpkin Panna Cotta With Gingerbread
Haute Apple Pie Girls: Pumpkin Bread Parfait
I Am Mommy: Pumpkin Pancakes
Dishin and Dishes: Maple Pumpkin Creme Brulee
Virtually Homemade: Pumpkin Cream Cheese Muffins With Pumpkin Seed Streusel
Napa Farmhouse 1885: Pumpkin Pizza
Daydreamer Desserts: Pumpkin Fattigman
From My Corner of Saratoga: Baking Pie In The Pumpkin
FN Dish: The Ultimate Pumpkin Soup
Cooking Channel: Pumpkin Risotto
The Sensitive Epicure: Pumpkin Whoopie Pies With Molasses Marshmallows
Daily*Dishin: Pumpkin Praline Cheesecake
ZaikaZabardast: Pumpkin Jalebi
Mooshu Jenne: Pumpkin Nutella Bread
Big Girls Small Kitchen: Chocolate Chip Pumpkin Loaf

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