Pumpkin Cognac Crème Brûlée

Pumpkin Cognac Crème Brûlée

 

Makes 8 servings

Ingredients:

3 cups whipping cream
6 large egg yolks
1/2 cup plus2 tablespoons sugar, plus more for brûlée topping
1/2 cup plus3 tablespoons canned pumpkin
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground pepper
1 teaspoon vanilla
2 tablespoons cognac (substitute rum or brandy, if desired)


Directions:

Preheat oven to 325°. Place 8 (6-ounce) ramekins or custard cups in a heavy-duty roasting pan.

Heat whipping cream to just under a simmer in a medium saucepan over medium heat (I usually do this in a double boiler to ensure that the cream doesn’t scald). Remove from heat.

Combine remaining ingredients in a large mixing bowl, whisking together just until smooth. Gradually whisk in hot cream.  It’s important to do this gradually, you don’t want the cream to curdle or the egg yolks to cook into lumps. Pour mixture through a wire-mesh strainer into a pitcher.

Divide custard evenly among ramekins. Fill pan with hot water to a depth of 1 inch. Cover with aluminum foil, crimping around edges of pan. Bake 45 to 50 minutes or until custard is barely set and jiggles when shaken. Remove ramekins from water bath, let cool, and chill 3 hours or up to 3 days.  Make sure they’re cooled completely before putting them in the fridge – they’ll form condensation over they’re still a tad warm.  If they do form condensation, not to worry, just pat them lightly with a paper towel to absorb the moisture before the next step.

Remove from refrigerator. Sprinkle surface of each custard evenly with 1 scant tablespoon sugar. Caramelize sugar with a kitchen blowtorch, moving flame quickly back and forth across custard (this is the fun part!). Let cool 2 to 3 minutes before serving.

Note: If you don’t have a kitchen blowtorch, broil 3 inches from heat 2 to 3 minutes or until sugar caramelizes.  Watch it closely, though, it can burn and you don’t want the custard to have a chance to heat up, either.

For a nonalcoholic version of this dish, simply leave out the cognac; you’ll lose depth of flavor, but the custard will cook the same. Do not substitute pie filling for the canned pumpkin and spices. Prep: 15 minutes; Bake: 45 minutes; Chill: 3 hours.

Printable Version:


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42 thoughts on “Pumpkin Cognac Crème Brûlée

  1. My partner has never been a big pumpkin lover, Stacy, yet I’ve always loved it! I think this might just be the recipe to win her over with! Yum! Thanks for sharing! :)

  2. Hi,
    I really enjoy to read this pumpkin recipe.I try at home and really the taste of this recipe is awesome…
    Thank u…

  3. Creme brule is my favorite desert! and I love pumpkin. I have tried many recipes before but yours is one of the best I have ever tried for sure! Many thanks for sharing this recipe.

    Regards
    John

  4. Loved your recipe, just the other day I had tried it out.
    You recipe really gave birth to a new food.
    Great..
    Thanks..
    Loved the new food.
    Keep posting more receipes.
    Thanks again…

  5. Hi,
    Thanks for the Recipe!! I’ll have guests on friday and I thought I should cook this for them! :D

    Thanks you so much,
    Dravis A.

  6. I want to try this pumpkin recipe. Thank you for sharing. I will definitely try this. It looks really yummy! I am sure my little cousins will love this.

  7. Nice.. I will definitely try this…healthy but delicious! I will probably put rum instead of cognac. Thanks for sharing this idea..

  8. I love to eat recipe which was made with pumpkin because pumpkin is my favorite. Here you shared a good dish which is looking yummy. Thanks for sharing this dish with making procedure and I’ll make this at my home. Keep sharing such a nice dishes.

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