- **Pumpkin Puree** - Organic and pure, ensuring rich flavor
- **Heavy Cream** - For a creamy texture that complements the pumpkin perfectly
- **Eggs (Large)** - High-quality for best results in custard consistency
- **Evaporated Milk** - Adds richness and depth to the creme brulee base
- **Sugar (Granulated, Optional)** - For added sweetness if needed
- **Spices (Cinnamon, Nutmeg, Ginger)** - Traditional spices that enhance pumpkin flavors
- **Vanilla Extract** - Brings a smooth, vanilla flavor to balance the pumpkin
- **Ginger Syrup or Powder** - Adds an extra layer of warmth and spice for a unique twist
- **Pumpkin Spice Flavored Syrup (Optional)** - For those who love a stronger pumpkin spice taste
- **Granulated Sugar for Caramelization** - For creating the perfect caramelized top on each serving
- **Sea Salt** - A pinch to enhance flavors when sprinkled over the creme brulee before caramelizing
*Keywords:* chef johns pumpkin creme brulee, pumpkin puree, heavy cream, eggs, evaporated milk, sugar, spices, vanilla extract, ginger syrup, ginger powder, pumpkin spice flavored syrup, granulated sugar, sea salt
Steps
### Delicious Chef John's Pumpkin Creme Brûlée Recipe
Caramelizing the top of this creamy pumpkin creme brûlée creates a perfect balance of flavors and textures. Perfect as a seasonal dessert or a special treat, follow these detailed steps to create a delectable masterpiece inspired by Chef John's recipe.
#### Ingredients:
- 1 (15 oz) can pure pumpkin puree
- 3/4 cup granulated sugar, divided
- 2 cups heavy cream
- 6 large egg yolks
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
#### Equipment:
- Ramekins (6-ounce)
- Oven mitts or potholders
- Kitchen torch
### Step-by-Step Instructions:
#### 1. Prepare the Pumpkin Mixture:
- Preheat your oven to 300°F.
- In a large bowl, combine the pumpkin puree and half of the granulated sugar (3/8 cup). Mix well until smooth.
#### 2. Heat the Cream:
- Pour the heavy cream into a small saucepan and heat over medium heat until just warm. Remove from heat and set aside.
#### 3. Whisk Egg Yolks:
- In another bowl, whisk together the egg yolks with the remaining sugar (1/8 cup), cinnamon, nutmeg, salt, and vanilla extract.
#### 4. Combine Ingredients:
- Slowly pour the warm heavy cream into the yolk mixture while continuously stirring to ensure no lumps form.
- Add this mixture back into the pumpkin puree in the large bowl. Stir until well combined.
#### 5. Strain the Mixture:
- Pass the pumpkin mixture through a fine-mesh strainer to remove any lumps or seeds, ensuring a smooth consistency.
#### 6. Fill Ramekins:
- Divide the mixture evenly among the ramekins (about 3/4 full).
- Cover each ramekin with plastic wrap and refrigerate for at least 2 hours, or overnight, allowing it to set.
#### 7. Bake Creme Brûlée:
- Place the ramekins in a baking dish filled with about an inch of water. This creates a water bath which prevents the tops from cracking.
- Bake in the preheated oven for 45 minutes or until the edges are just set but the centers still jiggle slightly.
#### 8. Cool and Set:
- Remove from the oven and let cool to room temperature. Cover each ramekin with plastic wrap and chill in the refrigerator for at least 2 hours before serving, allowing a firm set.
#### 9. Create the Brûlée Top:
- Sprinkle the top of each creme brûlée with an additional light layer of sugar (about 1 tablespoon per ramekin).
- Using a kitchen torch, carefully and evenly heat the tops until caramelized to a golden brown. Be cautious not to burn.
#### 10. Serve Immediately:
- Remove from the oven and serve immediately for the best texture and flavor.
Enjoy your beautifully crafted pumpkin creme brûlée with friends or family! This recipe is perfect for holiday gatherings or a cozy autumn evening at home.
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