Book #7: Créme Brülée The Bonjour Way

By Randolph W Mann

I really enjoy this cook book as a source for not just the typical créme brulées.  A huge variety include s'mores créme brulée (ok, what dessert book doesn't have a s'mores variation these days...) , espresso, orange praline, etc..

For the second family Thanksgiving (with W's family) I wanted something not quite the typical pumpkin pie.  Enter pumpkin créme brülée.  Wow, it was delicious.  It is quite similar to pumpkin pie, but even smoother.  The crunchy sugar on top is the perfect touch--I'd be tempted to add that to every pumpkin pie.  

A surprising discovery--I know it says to serve immediately, but a couple ramekins I decided to torch even though they wouldn't be eaten right away.  When I ate one two days later, lo and behold, the crunchy sugar crust had disappeared!!  It was like a light sugar syrup on top.  In the trend with unflattering photos, here is one without the crust!

  

I searched on this recipe and found many others enjoyed his recipe also as the go-to pumpkin créme brulée.  

Pumpkin Crème Brûlée

Makes 4 servings

1/4 cup canned pumpkin or pumpkin puree
1/4 cup sour cream
3 egg yolks
1/4 cup light brown sugar, firmly packed
2 tbsp granulated sugar
1/8 tsp ground allspice
1/8 tsp ground cinnamon
Pinch nutmeg
Pinch salt
1/2 cup whipping cream (35% MF)
6 tsp granulated sugar, for caramelizing

Preheat oven to 300º F.  In small mixing bowl, combine all of the ingredients except for the hevy cream.  Stir the pumpkin mixture with a small whisk or spoon for a full minute.  Set aside.

Pour the mixture through a fine strainer into a large measuring cup or another bowl. Place 4 (4-ounce) shallow ramekins in a hot water bath. Fill with the pumpkin mixture and place on an oven rack slightly below the middle of the oven.  Bake for 35 to 40 minutes or less if centers are softly set.

Cool the ramekins in the hot water bath until comfortable to handle. Then cover with plastic wrap and refrigerate from 1 hour to 2 days before using. When ready to serve, remove from fridge and sprinkle 1 1/2  tsp sugar on top of each ramekin and torch to caramelize.

Serve immediately.