By: Jeanna Goolsby
It feels as if Brevard County got to rub elbows with fall weather this morning. All of us at SpaceCoast Living are loving it and welcoming it with open arms; however, we got a taste of fall yesterday when SCB Marketing’s art director, Marlene, brought in pumpkin creme brûlée. Yes, pumpkin creme brûlée! This October dessert won the hearts of our staff, and I am sure it will do the same for you. It was delicious!
I shared our sweet treat with our Facebook Fans, and one of our fans asked, “Yum! Is there any way to steal the recipe?”
Pumpkin Creme Brûlée
- 2 cups heavy cream
- 1/4 cup light brown sugar
- 1/4 cup sugar, plus 4 teaspoons
- 8 large egg yolks
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon grated nutmeg
- 1 cup mashed cooked pumpkin
Preheat the oven to 325 degrees F.
Arrange 8 (1/2-cup) ramekins or custard cups in a large metal baking pan.
In a medium saucepan, combine the cream, brown sugar, and 1/4 cup granulated sugar. Bring to a bare simmer over medium-high heat, stirring to dissolve the sugar. Remove from the heat.
In a medium bowl, whisk the egg yolks until frothy and lemon-colored. Slowly add 3/4 cup of the hot cream mixture, whisking constantly. Add the egg mixture to the remaining hot cream, and whisk. Add the vanilla, cinnamon, nutmeg, and pumpkin, and whisk until smooth. Strain through a fine mesh strainer into a large bowl. Divide among the prepared custard cups.
Add enough hot water to come halfway up the sides of the cups. Bake until the custards are just set in the center but not stiff, 45 minutes to 55 minutes. Remove from the oven and refrigerate until well chilled, at least 3 hours or overnight.
Sprinkle each custard with 1/2 teaspoon of the remaining sugar. Using a kitchen torch, caramelize the sugar. (Alternately, preheat the broiler, and broil until the sugar melts and caramelizes, watching closely to avoid burning and rotating the cups, about 1 to 2 minutes.) Place on small dessert plates and serve.
Tell us in a comment below what your favorite October Dessert is!