Pumpkin Brulee

The classic vanilla custard and kiss of fresh pumpkin in this no-bake crème brulee gives you and your guests another reason to say "thanks" this holiday season! You’ll need a crème brulee torch for this recipe. Alternatively, broil the crème brulee in the oven (4" from the broiler) for 2 minutes to caramelize the sugar topping.

TOTAL TIME:3 hours, 30 min.

SERVINGS:8

Ingredients

  • 1 sugar pumpkin, seeded and cut into 2" pieces
  • 2 Tbsp. cornstarch
  • 2 cups whipping cream
  • 8 large egg yolks
  • 2 tsp. pumpkin pie spice
  • Pinch salt
  • 1 cup whole milk
  • ÂĽ cup light brown sugar
  • 1 tsp. real vanilla extract
  • Superfine or regular granulated sugar, for topping

Directions

  1. Boil the sugar pumpkin cubes until tender, about 15 minutes. Drain the pumpkin and blend it until smooth in a food processor.

  2. Transfer the pumpkin puree to a sieve. Press the puree through the sieve and into a bowl using a spatula. Set aside 1 cup of puree and reserve the rest for another use.

  3. Add the cornstarch to a mixing bowl. Whisk in the cream, followed by the egg yolks, one at a time; incorporate each yolk before adding the next. Whisk the mixture until it’s as lump-free as possible.

  4. Heat the reserved puree, pumpkin pie spice and pinch of salt in a heavy-bottomed saucepan over medium heat. Whisk in the milk and light brown sugar.

  5. Heat the pumpkin mixture until it bubbles around the edges, then take it off the stove. Whisk half the pumpkin mixture into the egg-cream mixture. Return the remaining pumpkin puree to the stove and set the heat to medium.

  6. Whisk the egg-cream-pumpkin mixture into the remaining puree. Bring the combined custard to a boil, whisking and scraping the saucepan continuously, about 5 minutes.

  7. Simmer the custard for an additional 2 minutes after it reaches a boil. Take the custard off the stove and stir in the vanilla. If you see many lumps in the custard, pass it through a sieve using a spatula to refine it.

  8. Pour the custard into one 1½-quart serving dish or eight ½-cup ramekins (serving bowls). Chill the custards in the refrigerator for at least 2 hours.

  9. Take the custards out of the refrigerator just before serving. Sprinkle the tops with superfine sugar. Slide the ramekins back and forth to settle the sugar in an even layer. Caramelize the sugar using a crème brulee torch or broiler and serve immediately.