Pumpkin Creme Brulee

This was the dessert for my mom's birthday party.

It is pretty simple to make.

Ingredients:
18 Yolks
1 Cup Sugar
Pinch of Salt
6 Cups Heavy Cream
1 Can (15oz) Pumpkin Puree
2 teaspoon Ground Cinnamon
1/2 teaspoon Nutmeg
Sugar for Caramelizing


I first separated my eggs and put the yolks into a mixing bowl.

Then I whisked it together with the sugar and salt. I whisked it just until it was all nice and incorporated. I try not to whisk too much air into it.

Then I went the lazy route. When you make creme brulees or any other custard, you are supposed to heat up the cream till it is hot and then slowly incorporate the hot cream into egg yolks while whisking. This is called tempering.

The advantage of tempering is that the mix will be more uniform and there is less of a chance of your eggs curdling when they cook.

However, I was pressed for time, and just added the cream cold into the egg yolks & sugar. I also added the pumpkin puree, the cinnamon and the nutmeg, and whisked it until everything was all incorporated.

I then carefully poured the liquid into my ramekins. I filled twelve 4oz ramekins and three 7oz ramekins. (69oz total). I had about 16oz of the mixture left over, which I plan on spinning in my ice creme maker.

I then took some hot water and filled it up to almost the top of the sides of the pan. Then I baked it in a 275 degree oven.

They took about 40 minutes to cook. You know they are ready when they go from jiggling like water to jiggling like jello.

Then I refrigerated them till they were completely cold. To finish them, cover the tops with a thin layer of granulated sugar. Then torch it till the sugar caramelizes.

They ended up tasting pretty good. A lot like pumpkin pie, really.

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I recommend using this torch.
How to separate eggs.

How to temper yolks.
How to torch creme brulees.