Sugar Pie Pumpkin Crème Brûlée
I love this simple and elegant dessert as an alternative to the usual pumpkin pie for the holidays. When you roast your own pumpkin, you’ll have leftover purée to make soup or pumpkin bread. You may substitute canned pumpkin if preferred.
For the pumpkin purée:
Up to 2 days in advance: Preheat oven to 375° F. Cut pumpkin in half crosswise and place it, cut side down, on a baking sheet. Bake for about 40 minutes, or until tender when pierced with a fork. Allow to cool, scoop out seeds, and then scoop out the pumpkin flesh and puree until smooth. Refrigerate until ready to use.
For the custard crèmes:
Up to 1 day in advance: Preheat oven to 350° F. In a saucepan, heat cream to a simmer. Combine egg yolks and 1/2 cup of sugar in a large bowl and beat well. Add a quarter of the hot cream to yolks to temper them and then pour in remaining cream. Stir in vanilla, spices and 1/2 cup pumpkin purée.
Fill 6 to 8 ovenproof ramekins with the mixture and place in a casserole dish. Pour boiling water around the dishes to a depth of about 1 inch. Bake for 20 minutes or until very lightly set (the custard should still “shimmy” slightly). Refrigerate for at least 2 hours or overnight.
For the brûlée:
Just before serving: Sprinkle custards with remaining sugar, distributing it evenly over the surface. Place under a broiler until sugar caramelizes, or use a kitchen torch to caramelize sugar.
Note: If using a broiler to caramelize the sugar, place ramekins in a casserole dish and surround with ice cubes to keep them cool.
Recipe by, PCC Chef
Source: PCC Fresh, November 2009
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.