As the leaves begin to change their colors and a cool breeze fills the air, it’s time to welcome the fall season with a delightful dessert that captures the essence of autumn. Enter the Maple-Pumpkin Crème Brûlée, a rich and creamy treat that combines the comforting flavors of maple and pumpkin in a classic French custard.
This luxurious dessert not only satisfies your sweet tooth but also brings a touch of elegance to any meal. The velvety smooth texture of the custard contrasts perfectly with the crunchy caramelized sugar topping, making it an absolute delight to indulge in.
Recipe:
Ingredients:
WHISK TOGETHER; WARM:
1 cup heavy cream
1 cup half and half
3/4 cup canned pumpkin puree
1/4 cup pure maple syrup
1 t. ground cinnamon
1/2 t. ground nutmeg
1/2 t. ground ginger
1/4 t. ground cloves
WHISK TOGETHER:
3 egg yolks
1 egg
1/3 cup pure maple syrup
Pinch of salt
CARAMELIZE CUSTARDS WITH:
Crème Brûlée Sugar
COMBINE; DRY AND PULVERIZE:
1/2 cup brown sugar
1/4 cup sugar
Instructions:
Preheat oven to 325°.
Whisk cream, half and half, pumpkin, syrup, and spices together in a saucepan. Warm over med. heat until steam rises.
Whisk yolks, egg, syrup, and salt together in a mixing bowl. Temper warm cream mixture into eggs, strain (if desired), and pour into baking dishes. Prepare a water bath as described on Page 47; bake custards 35–45 minutes, or until just set. Do not overcook.
Remove ramekins from the water bath, cool, and wrap loosely in plastic. Chill until completely cold, preferably overnight.
Caramelize each custard before serving by burning sugar on top.
Sugar:
Combine both sugars, then spread the mixture out on a parchment-lined baking sheet. After baking the brûlées, turn off the oven and place the pan inside for an hour to dry out the sugar.
Transfer sugar to a food processor and pulverize until fine. Store in an airtight container until ready to caramelize.
1 Blot top of custards dry with a paper towel, if needed. Sprinkle 1–2 T. sugar mixture over each one; tap out any excess sugar.
2 Using a kitchen or propane torch, melt the sugar by waving the flame 4–8″ from the surface.
3 Burn until surface of the custard is caramelized and no dry sugar is visible.
Allow the crème brûlées to sit for a minute or two to let the sugar coating harden. Then, serve immediately, and enjoy the delectable combination of maple, pumpkin, and creamy goodness!
This Maple-Pumpkin Crème Brûlée is the perfect dessert to welcome the fall season or to elevate any autumn gathering. With its warm flavors and luxurious texture, it’s sure to impress your guests and satisfy even the most discerning sweet tooth.
Happy baking!