Thursday, November 12, 2015

Pumpkin Friday: Pumpkin Maple Creme Brûlée

So I'm sorry this post is A WEEK LATE! But this past week has been crazy! Let me just sum up this past week for you.
Saturday: drove down to Salt Lake for my baby shower, didn't get back to Logan until late.
Sunday: church, dinner and games at a friends house
Monday: work, doctors appointment
Tuesday: work, interviewed a possible long term sub (the one I had lined up got a full time job...), went visiting teaching.
Wednesday: work, grocery shopping, went house hunting
Thursday: work, maternity pictures, and now here I am typing this!

We did in fact celebrate #pumpkinfriday last Friday, it has just taken me a week to post the recipe.
It was a really good one though!
Pumpkin Maple Creme Brûlée!

2 cups heavy cream
6 large egg yolks
1/3 cup maple syrup
1/2 cup pumpkin puree
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
Topping: 1/4 cup granulate sugar

1. Preheat oven to 300 degrees F.
2. Place the heavy cream in a medium saucepan and heat over medium heat until cream starts foaming around the edges. Do not boil. Let cool for about 10 minutes.
3. In a large bowl, whip the egg yolks and maple syrup until pale yellow in color and slightly thickened. Whip in spices, maple syrup, pumpkin puree, and vanilla. While stirring constantly, gradually add the hot cream mixture into the eggs mixture. Add the cream slowly to avoid cooking the eggs. Mix until combined.
4. Pour equal amounts into 4 ramekins (6 ounces each). Transfer ramekins to baking pans (9-inch or bigger) and fill baking pans with hot water about halfway up the sides of ramekins.
5. Bake custards until set but still jiggly in the center, about 35-40 minutes. Remove from oven and let cool on cooling rack. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
6. When ready to serve (and only then), sprinkle each ramekin with about 1 tablespoon granulated or turbinado sugar. Using a torch, melt the sugar until golden brown. Or using an oven set to broil, broil for 30 seconds to a minute to melt the sugar. Be careful not to burn the sugar.
7. Let cool until the sugar hardens.

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