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La Jolla Mom

Pumpkin Crème Brulee Recipe

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Ingredients Method Notes

Ingredients
  

  • 6 yolks
  • 2 cups heavy cream divided
  • 1/3 cup brown sugar
  • ¼ teaspoon salt
  • 1 vanilla bean
  • 1 teaspoon Cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon allspice
  • 2/3 cup Pumpkin Puree

Method
 

  1. Place egg yolk in a bowl and set aside
  2. Place half the cream, brown sugar, and salt in a pot and bring to a simmer. Stir in vanilla and spices and allow to steep for 10 minutes (off the heat). Then add remaining cream and bring to a simmer again.
  3. Temper into egg yolks and strain over an ice bath. Whisk in pumpkin puree. Allow to cool.
  4. Measure into 6 oz. ramekins. Bake in a water bath at 300 for 30 minutes (rotating half way through)

Notes

Recipe is courtesy of Chef Haley Sipan of barleymash in San Diego