Smoky Pumpkin Creme Brulee
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 419
- Total Fat
- 34
- Saturated Fat
- 20
- Carbohydrates
- 26
- Dietary Fiber
- 1
- Sugar
- 21
- Protein
- 5
- Cholesterol
- 293
- Sodium
- 91
- Total: 3 hr 50 min (includes cooling and chilling times)
- Active: 40 min
Ingredients
6 large egg yolks
1/2 cup smoked brown sugar, such as Darkhorse
1 teaspoon pumpkin pie spice
1 teaspoon vanilla bean paste
2 cups heavy cream
1 cup mashed cooked pumpkin or sweet potato
4 tablespoons bourbon smoked sugar, such as Darkhorse, or smoked brown sugar
Directions
Special equipment:
a kitchen torch; six 6-ounce ramekins- Preheat the oven to 325 degrees F.
- Whisk together the egg yolks, smoked brown sugar, pumpkin pie spice and vanilla bean paste in a medium bowl.
- In a small saucepan, heat the cream over medium low until it just simmers. Slowly whisk the milk into the yolk mixture. Fold in the pumpkin.
- Place six 6-ounce ovenproof ramekins in a roasting pan. Fill the pan with just enough hot water to reach halfway up the sides of the ramekins.
- Divide the pumpkin mixture evenly among the ramekins. Bake until the centers are just set but still jiggle a bit, 35 to 40 minutes.
- Remove the ramekins from the water bath and let cool to room temperature, 30 minutes. Refrigerate until cooled completely, at least 2 hours.
- To serve, sprinkle each ramekin with 2 teaspoons of bourbon smoked sugar. Brulee with a kitchen torch until the sugar is melted and golden brown. (You can also place the ramekins under a broiler until the sugar is golden brown, about 2 minutes.)