Pumpkin Creme Brulee

Its Fall Ya'll!

 

   Happy first day of September, well the second day by the time I get this posted. Anyway I made this Pumpkin Creme Brulee for my moms birthday dinner. She loves Creme Brulee, and me being already in the fall spirit during mid August, I worked these bad boys up. A delicious pumpkin flavor with the smooth and decadent flavor of Creme Brulee, topped off with a cinnamon sugar topping.

Preheat that oven to 325.

1 Cup Canned Pumpkin Puree
4 Cups Heavy Whipping Cream
2/4 Cups Granulated Sugar
6 Egg Yolks
1 Tsp Pumpkin Spice Blend
1/2 Tsp Cinnamon
2 Tsp Vanilla Extract
1/4 Cup Cinnamon Sugar Blend


   In bowl, whisk together the egg yolks and the sugar until well combined. It should be a creamy light yellow.

In a pot, combine the cream, pumpkin, and spices and whisk together over medium heat. Allow it to just boil and then remove from heat. Add in the vanilla.

 In a slow steady stream pour the cream into the sugar and egg yolks until fully combined. Keep that whisk moving the whole time.

 Evenly distribute the mixture into 8 small ramekins, or 4 larger ones. Either will do just fine. Baking these will require a water bath, I used a roasting pan and filled it halfway up the ramekins with hot water. Bake for 1 hour. Try not to peek during the process! The warm cinnamon scent will make it very tempting. At the one hour mark check your Brulee's.

 They will be set, but slightly "jiggly" in the middle. This is OK! Remove them from the oven and cool out of the water bath at room temperature for 45 minutes to an hour. When they are cool to the touch, transfer to the fridge and leave them for at least 4 hours. Now I was cooking all day and opening and closing that fridge for hours, mine could have rested another hour or two, but we could not wait a second longer to dig in. Try to be more time cautious and give yourself time to let them chill long enough.

 When setup and ready to serve, sprinkle the tops with the cinnamon sugar blend and caramelize the tops with a kitchen torch. For a little more shazam, like cinnamon sugar is not already enough I made these treats a little sweeter by adding some fresh whipped cream and a sprinkle of ground cinnamon. Life really is too short to not add whipped cream!