Best 2 Chef Johns Pumpkin Creme Brulee Recipes

CHEF JOHN'S PUMPKIN CREME BRULEE

Chef John's Pumpkin Creme Brulee image

This is a great seasonal twist on the restaurant classic. The texture is actually closer to a pudding than a classic creme Brulee, and of course, the star of the dish is the crisp sugar top. This is great for your busy holiday schedule since you can make them the day before and then finish the sugar torching before you serve.

Provided by Chef John

Categories Fruits and Vegetables Vegetables Squash

Time 2h45m

Yield 7

Number Of Ingredients 9

Ingredients

3 egg yolks
½ cup brown sugar
1 cup heavy cream
1 cup pumpkin puree
½ teaspoon ground allspice
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 pinch salt
½ cup white sugar

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Whisk egg yolks and brown sugar together in a large bowl. Stir in heavy cream, pumpkin puree, allspice, cinnamon, nutmeg, and salt.
Divide pumpkin mixture between seven (5-inch) ramekins about 1/2 inch from the top.
Place the ramekins in a baking dish and fill with the baking dish hot water to reach halfway up the sides of the ramekins.
Bake in preheated oven until just set, 30 to 35 minutes. Remove ramekins and refrigerate until completely cool, at least 2 hours.
Sprinkle about 1 tablespoon of sugar onto each creme brulee. Melt the sugar with a chef's torch until crisp and dark brown, 1 to 2 minutes. Allow to cool before serving.

Nutrition Facts : Calories 269.3 calories, Carbohydrate 34.2 g, Cholesterol 134.4 mg, Fat 14.6 g, Fiber 1.4 g, Protein 2.3 g, SaturatedFat 8.6 g, Sodium 127.5 mg, Sugar 30.8 g

PUMPKIN PIE CREME BRULEE

Pumpkin Pie Creme Brulee image

Provided by Geoffrey Zakarian

Categories dessert

Time 6h50m

Yield 10 to 12 servings

Number Of Ingredients 10

Ingredients

12 baby pumpkins (or 10 if slightly larger), tops removed and discarded and insides scooped out
3 cups heavy cream
1 cup pumpkin puree
1/2 cup dark brown sugar
1/4 cup granulated sugar
2 tablespoons orange liquor
1 tablespoon pumpkin pie spice
1/2 teaspoon kosher salt
6 large egg yolks
1/2 cup turbinado sugar

Steps:

Preheat the oven to 325 degrees F.
Place the pumpkins in a large roasting pan, with water coming up 1/2 inch up the sides.
Bring the cream to a simmer in a medium saucepot. Add the pumpkin puree, brown and granulated sugars, orange liquor, pumpkin spice and salt. Bring the mixture back to a simmer, whisking often. Turn off the heat.
Place the egg yolks in a medium bowl. Slowly whisk in 1 cup of the hot pumpkin mixture, then slowly whisk the warmed egg mixture back into the pot to fully temper. Strain the mixture, then divide it among the pumpkins, filling about three-quarters of the way to the top. Place the roasting pan in the oven and bake until the centers are set, 40 to 45 minutes.
Carefully remove from the oven. Using a spatula, carefully remove the pumpkins from the pan and place on a sheet tray. Let cool completely at room temperature. Place in the refrigerator until completely chilled, about 4 hours.
When ready to serve, sprinkle the tops with enough turbinado sugar to cover in a thin, even layer. Torch the sugar with a kitchen torch until melted and caramelized. Place on plates and serve.