Serves 4
120 min
Pumpkin Pie Crème Brûlée
Recipe GLPRd2405f86e1b424
A silky-smooth autumn dessert combining the warm spices of pumpkin pie with the elegant technique of crème brûlée. Delicate pumpkin custard is gently cooked in a water bath and finished with a caramelized sugar shell for a delightful contrast of textures and flavors.
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Ingredients
1½ cups heavy cream
1 tablespoon pumpkin pie spice
4 egg yolks
⅓ cup pumpkin puree
¼ cup plus 1 tablespoon coconut sugar
½ teaspoon vanilla extract
Pinch of sea salt
Butter for greasing ramekins
Directions
Set up your sous vide water bath by placing a perforated grill plate on the baking rack. Arrange 4 ramekins on the grill plate and fill with water to determine the proper water level in the bath. The water should come to within ¼ inch of the top of the ramekins. Remove the ramekins and pat completely dry.
Preheat your sous vide to 195°F (90.5°C). Lightly butter the inside of each ramekin and set aside.
In a small saucepan, combine the heavy cream and pumpkin pie spice. Whisk well to incorporate the spice. Heat the mixture over medium-low heat for about 10 minutes, until the cream just begins to bubble around the edges. Do not boil.
While the cream is heating, combine the egg yolks, pumpkin puree, coconut sugar, vanilla extract, and sea salt in a stand mixer bowl. Whisk on medium speed until the mixture is smooth and evenly combined, about 2-3 minutes.
Slowly pour the warm pumpkin-spiced cream into the egg mixture while whisking continuously on low speed. Mix until fully combined and smooth.
Divide the custard mixture equally between the four prepared ramekins. Cover each ramekin tightly with aluminum foil.
Place the covered ramekins on the grill plate in the preheated sous vide water bath. Cook for 90 minutes at 195°F (90.5°C). The custards will reach a safe internal temperature of 160°F when fully cooked.
Carefully remove the ramekins from the water bath and allow them to cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
Just before serving, sprinkle approximately 1 tablespoon of coconut sugar evenly over the surface of each custard. Using a kitchen torch or broiler, carefully caramelize the sugar until it forms a golden-brown, crackling shell. Allow to cool for 1-2 minutes before serving to allow the sugar to harden.
