- Some Heavy Cream
- Pumpkin Puree
- Egg Yolks
- Pinch Of Salt
- Granulated Sugar
- Vanilla Bean Paste
- Pumpkin Pie Spice
You’re gonna need some heavy cream the list of ingredients is not very long but you’re gonna need every creme pure pumpkin puree egg yolks and have a pinch of salt they’re granulated sugar vanilla bean paste and you’re also going to need some pumpkin pie spice that is it. I have my oven preheated to 300 now. we’re gonna get going really quickly in my small saucepan.I am going to add my heavy cream along with my pumpkin pie spice and a good bit of my a vanilla bean paste. I’m going to take my egg yolks with the salt and my sugar.
I am gonna beat this away the handheld electric whisk until it becomes really nice and pale in color so, I’m gonna do that and actually looks like there looks great my cream is just about there maybe literally ten more seconds so before that happens.I’m going to add my pumpkin puree to my egg yolk mixture and what that extends just gonna pass this through a sieve do you want to make sure.I get everything out of there though just in case and the egg Kurt you know any eggs have kernel though there’s a piece of eggshell that. I missed or anything like that Oh gets taken away by the sift here and also it makes it so that you don’t get a lot of big chunks of the spices so,it’s all really really nice and smooth. which I like and also because you added the spices at the same time that the cream was heating up you like steeped those spices all that flavor came all the way through now some people like to skim off some of this foam.
I like to do that because if,you don’t it doesn’t alter the flavor at all but it gives you these weird bubbles and oh you see that little foam right there so I just like just kind of skim that off and discard it don’t get rid of too much of your custard just a little bit cuz it just gives you this really strange look but again it doesn’t alter the flavor at all so if, you don’t want to do that step then don’t do it all right take your ramekins your shape up to you how big you want to go I like to go about 3/4 of the way up these look great then what I have here is some really hot water that I had simmering on the back stove because we need to bake this in a water bath so that the custard bakes evenly so you want to fill this halfway up the ramekins with your hot water and I’m gonna place this on a baking sheet so that it makes it really really easy for me to slide this in and out of the oven the time it takes for these to bake it’s obviously gonna depend on how big you’re making them if you’re making these much smaller to serve. you know for a cocktail party or anything like that then.
I take a lot less time if, you’re using an 8 ounce ramekins versus a 6 ounce rhyming game which is what I’m using it’s gonna take a little bit more but for this one it’s gonna take about 40 minutes.you’re looking for the edges to be set but the middle will still be a bit wobbly look a bit jiggly that’s what you want once it’s at that point. I will show you what it looks like baking sheets these were in the oven for 40 minutes now I want you to see something here because I poked at it to show you you see how the center is so jiggly that’s what you want it to be like if you were to have taken off that layer of foam if you will on top after you poured it into your ramekin you get a really smooth surface but to me it doesn’t really matter at this point it’s not as thick of a layer of foam as it would have been.
5We are going to be ready and get ready to serve them my creme brulee was in the fridge overnight now you need to caramelize the sugar top now you can do one of two ways you can do it one of two ways you can buy a little blowtorch that actually comes with like a creme brulee kit if, you don’t have that don’t go out in the garage and grab your husband’s big blowtorch and use that because y’all set the kitchen on fire what I like to do is just use the broiler. I really that’s exactly the same thing you just need to be careful.I made me rotate your little pan around to make sure everything is gonna evenly caramelize but really that’s it so let’s take a little bit of sugar and you all you do this is the easiest way to do it. I think you put some sugar and then you need a really thin layer so you just kind of move it around.