The fall goodies keep on coming. We can’t get enough pumpkin. Pumpkin pie, pumpkin candy, pumpkin beer, the list goes on. But, here is one more for your repertoire courtesy of Executive Chef Brian Feirstein at Cask 63. Aside from our love affair with all things pumpkin, creme brulee is also on the top of our list. So, why not combine the two? That’s exactly what Chef Feirstein did, and we couldn’t be happier. What’s more, he was kind enough to share the recipe with us. So, we’ll be nice and share it with all of you as well. Check it out (this recipe is for 12 people.)

INGREDIENTS:

2 quarts heavy cream

6 oz of pumpkin puree

15 each egg yolks

2.25 cups of sugar

1 oz. of vanilla extract

.5 teaspoons of cinnamon

METHOD:

1. Whisk together eggs, sugar, cinnamon and vanilla
2. Bring cream and pumpkin puree to a simmer
3. Slowly whisk-in 1/3 of the hot cream/pumpkin into the egg/sugar mixture
4. Slowly whisk-in the egg mixture into the remaining hot cream
5. Place ramekins in a large sheet pan
6. Add enough water to reach half way up the side of the ramekins
7. Pour hot custard into ramekins filling completely to the edge
8. Place ramekins in convention oven at 275 degrees in a water bath until just set
9. Do not overcook
10. Remove from water pan to sheet pans, chill thoroughly
11. Coat lightly with sugar and brulee with a propane torch

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