Pumpkin Creme Bruleé

I found myself with a partially used, ill-fated can of pumpkin.  So instead of letting it go to waste, I made Pumpkin Creme Bruleé!

You might be wondering, has Ashley ever made creme bruleé before?  And the answer is, without a doubt, no.  This was most definitely an experiment.

And no, I don't have a kitchen torch.  But don't let the lack of a kitchen torch scare you off from making creme bruleé.  You can get a similar hardened sugar effect using the broil setting on your oven!  

So I researched a few different Pumpkin Creme Bruleé recipes and what you see here is a compilation of them, as well as a bit of "winging it" with what I happened to have in my kitchen!  So I suppose you could say I sort of created this recipe.  And it was a fun and tasty adventure!

In any case, it is delicious and oh-so-delectable!  So if you  happen to have a partial used can of pumpkin leftover from last week, put it to good use and make some yummy Pumpkin Creme Bruleé!

Pumpkin Creme Bruleé
Yield: 4 servings

Ingredients:

• ½ t vanilla extract
• 2 egg yolks
• ¼ cup light brown sugar, packed
• ½ cup canned pumpkin
• ¼ t pumpkin pie spice
• 1 cup heavy whipping cream
• 4 T granulated sugar

Directions:

1. Preheat oven to 300 degrees F.
2. Put water on to boil.
3. In a small bowl whisk together vanilla, egg yolks, brown sugar, pumpkin and pumpkin pie spice.
4. Heat cream in small sauce pan until it starts to steam.
5. Gradually pour heated cream into pumpkin mixture whisking quickly.  
6. Skim off any foam.
7. Place ramekins in a 9x13 pan.
8. Pour creme bruleé mixture into ramekins.
9. Carefully pour boiling water into 9x13 pan until water level reached about half way up the ramekins.
10. Cover with foil and poke a few holes in the foil to allow steam to vent.
11. Cook for approximately 30-45 minutes or until creme bruleé is set and the middle doesn't jiggle.
12. When done, take out of oven and remove ramekins from water.
13. Let cool for a bit then place in refrigerator for at least 3 hours or overnight.  
14. Top each ramekin with a one half to one tablespoon of granulated sugar evenly.
15. Just before serving, use a culinary torch to bruleé the tops.  If you would like a thicker layer, you can repeat this process a second time.  If you do not have a culinary torch like me, set your oven to broil and place the ramekins on the top rack.  Be careful to let the sugar caramelize but not burn, approximately 2-3 minutes. 
16. Serve immediately.      

I hope you enjoy your Pumpkin Creme Bruleé as much as I did.

Yum.  Yum.  Super Yum.

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