Make a great, easy fall crowd-pleaser dessert. I have made thousands of pumpkin brûlées this time of year, an ideal seasonal treat. The custards can be made in advance and refrigerated, actually improving the pumpkin custard flavor. However, burn the sugar just before serving to keep it crisp and crunchy. And what a show-stopper for your guests when you torch the sugar. Enjoy!
Chef George Hirsch’s Pumpkin Crème Brulee
Makes 8 4-inch tarts
chefgeorgehirsch.com | George Hirsch Lifestyle
1 ½ cups milk
1 ½ cups heavy cream
1 cup canned pumpkin puree
1 teaspoon orange zest
½ teaspoon vanilla extract
8 egg yolks
¼ cup light brown sugar
¼ cup granulated sugar
1 Tablespoon light corn syrup
½ teaspoon ground cinnamon
Pinch ground nutmeg
Pinch ground allspice
For the Brulee Sugar
3 Tablespoon granulated sugar
3 Tablespoon light brown sugar
½ teaspoon ground cinnamon | RECIPE CONTINUED, SEE BELOW
In a medium saucepan, combine the milk, cream, pumpkin puree, orange zest, and vanilla. Bring to a boil, stirring constantly, then remove from heat.
In the top of a double boiler, combine the egg yolks, brown sugar, granulated sugar, corn syrup, cinnamon, nutmeg, and allspice, and cook until the mixture is lemon-colored and coats a spoon for about 4-5 minutes. Slowly add the pumpkin mixture and continue cooking until the mixture has the consistency of thick custard, about 3-4 minutes. Remove the pan from the heat and pour into eight 4-ounce ramekins or tart shells. Chill for 5-6 hours.
In a small bowl, combine the brulee sugars and cinnamon for the topping. Before serving, top each custard with 1 Tablespoon of the sugar mixture. Light a butane torch to burn the sugar—moving the flame back and forth over the sugar until it darkens. Do not overheat or the custard will melt. Or, preheat the oven broiler and watch carefully so the pumpkin custards don’t burn.
