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Bistro Pumpkin Creme Brulee

 
Bistro Pumpkin Creme Brulee
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photo credit: Ev Thomas
Recipe for Pumpkin Creme Brulee by Caprial Pence. Includes whipping cream, 7 egg yolks, sugar, cinnamon, nutmeg, allspice, crystalized ginger and whole vanilla bean. Like pumpkin pie in ramekin!
Recipe By: Caprial Pence
  • PrepN/A |
  • TotalN/A |
  • Serves 6
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Ingredients

    • 3/4 cup canned pumpkin
    • 2 1/4 cup whipping cream
    • 1 vanilla bean, split in half
    • 7 egg yolks
    • 1 cup granulated sugar -- divided
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground allspice
    • 1 tablespoon chopped crystallized ginger

Instructions

In a heavy saucepan over medium temperature, heat the pumpkin puree, cream and vanilla bean halves to a boil and set aside. Place the egg yolks and 1/2 cup of the sugar in a medium stainless steel bowl (or the top of a double boiler) and place the bowl over a pot of barely simmering water. Whisk constantly until the mixture forms a ribbon when you lift the whisk, about 6 or 8 minutes. Be careful not to scramble the egg mixture.

Slowly whisk in hot pumpkin mixture to the egg mixture and stirring frequently, cook over medium heat until the mixture has the consistency of softly whipped cream, 40 to 50 minutes. Add the cinnamon, nutmeg, allspice and ginger and mix well.

Pour into 6 custard cups and refrigerate for 3 hours or overnight.

When ready to serve, sprinkle each custard with 4 teaspoons sugar and place under a preheated broiler for 2 or 3 minutes or until sugar is browned. Serve immediately.

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