Maple-Pumpkin Brûlée

My first attempt at crème brûlée was a success. And honestly, these things are the easiest and cheapest things to make, so I'm going to have a hard time ever shilling out the money for a restaurant version again.

Maple-Pumpkin Brûlée
Courtesy of CuisineAtHome.com



1 cup heavy cream
1 cup half-and-half
3/4 cup canned pumpkin purée
1/4 cup pure maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3 egg yolks
1 egg
1/3 cup pure maple syrup
Pinch of salt

Preheat oven to 325°F.

Whisk together cream, half-and-half, pumpkin purée, 1/4 cup maple syrup, cinnamon, nutmeg, ginger, and cloves in a saucepan. Heat over medium just until steam rises.

Whisk together egg yolks, egg, 1/3 cup maple syrup, and salt in a bowl. Slowly whisk warm cream mixture into egg mixture.

Strain egg mixture into a measuring cup with a pour spout, using a rubber spatula to press through a fine-mesh sieve for a silky texture.

Divide among six 4-ounce ovenproof ramekins. Arrange dishes in a baking pan, then carefully transfer pan to the oven. Add hot water to the pan and bake custards until set, 35-45 minutes; don't overcook.

Remove ramekins from water bath, cool, then cover loosely with plastic wrap. Chill until completely cold, preferably overnight.

Caramelize each custard before serving by burning sugar on top (recipe to follow). Let the brûlées stand a few minutes after caramelizing so the topping hardens.

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Crème Brûlée Sugar
Courtesy of CuisineAtHome.com

1/2 cup packed brown sugar
1/4 cup granulated sugar

Combine both sugars, then spread the mixture on a parchment-lined baking sheet. After baking the brûlées, turn off the oven and place the sugar pan inside the oven for an hour to dry out the sugars.

Transfer sugar to a food processor and pulverize until fine. Store in an airtight container until ready to caramelize.