Today’s the last day of our Falliday recipe week and we’re finishing big with a fancy-schmancy Pumpkin Pie Crème Brulee provided by Executive Chef Bryan Hulihee at Roaring Fork.
Before we get to the recipe, here’s a quick rundown of all recipes this week:
Pumpkin Pie Crème Brulee (Serves 12)
4 and 1/2 cups of heavy cream
½ cup of sugar
1 and ½ cups of light brown sugar
1 and ½ vanilla beans, split
11 each egg yolks
1 each egg
8 oz of pumpkin pie filling
1. Heat the cream on high over the stove (until very hot) with half of the brown sugar, granulated sugar and the vanilla beans.
2. In another bowl, mix eggs, yolks and the rest of the sugars.
3. Cool down the warm cream with the egg mixture and return to a low heat and cook to 160 degrees, stirring constantly.
4. Stir in the pumpkin pie filling.
5. Pour the mixture into 12 ramekins and place the ramekins into a large sheet pan with enough water underneath to come halfway up the sides of the ramekins.
6. Bake at 250 degrees for 60 minutes; Rotate sheet pan half way through (after 30 minutes) and check water level.
7. Remove the ramekins from the pan and refrigerate for at least 2 hours.
8. Remove from the refrigerator at least 30 minutes prior to browning the sugar on top
9. Top with sugar in the raw (one packet per crème brulee) and caramelize/melt the sugar on top with a broiler or propane torch until it forms a crispy top.
10. Allow the crème brulee to sit for at least 5 minutes before serving.