FALL FAVORITE: PUMPKIN CRÈME BRÛLÉE
Oct 2, 2015
When the air is crisp and the leaves start to fall, it’s time to settle in with warm and comforting recipes that are packed with the fresh tastes we all love this time of year. Apples, cinnamon, sweet potatoes, cider and of course pumpkin— something to satisfy all of your autumnal cravings.
It’s officially time to showcase the season’s best flavors, and there’s a whole lot more to make than just pumpkin pie!
We’re thrilled to share with you this Auberge fall favorite from Esperanza’s very own Chef Gonzalo Cerda.
Preparation time: 25 minutes
Cook time: 35 minutes
- 4 egg yolks
- 2 cups heavy cream
- 1 whole vanilla bean (or 1 tbsp. vanilla bean paste)
- 1 12-ounce can pumpkin purée
- ½ cup light brown sugar
- ½ tbsp. pumpkin pie spice
- ½ tbsp. nutmeg
- ¼ cup granulated sugar (for topping, if you have a chef’s torch)
- Preheat your oven to 300 degrees.
- In small saucepan, mix heavy cream, cinnamon, nutmeg and vanilla bean (or paste) and set the pan over medium-low heat.
- Warm the cream mixture until it starts to boil, and then set aside.
- In a large bowl, whisk the egg yolks with the brown sugar and gradually pour into the hot cream mixture.
- Slowly whisk in pumpkin purée
- In a medium size pot pour the cream with sugar, bring to boil and set aside.
- On the other hand, beat egg yolks in a small bowl incorporating half the cream, always beating the yolks to be tempered.
- Add pumpkin purée, stir and finally put the other half of cream.
- Transfer mixture to your 6-ounce ramekins, or custard cups.
- Place ramekins in a baking pan, and fill the baking pan with one inch of boiling water.
- Bake, uncovered for 35 minutes.
- Check to make sure the centers are set (the mixture will jiggle).
- Remove ramekins from water bath, and put in the refrigerator to cool for approximately 2 hours.
- Sprinkle 1 tablespoon of granulated sugar onto each dish.
- Melt sugar with chef’s torch until crisp and dark brown, about 1 to 2 minutes.