November 7, 2011

Pumpkin Pie Crème Brulee…and a Giveaway

Who here loves crème brulee? Who here loves pumpkin pie?

Who here has ever combined the two?

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Luckily, I am in the mood to share this creamy, full-of-fall-flavor recipe with you, just in case you want to try it yourself.

creme-brulee-2 I’m not sure why people shy away from making crème brulee at home, and opt to only enjoy it when they are out at fancy restaurants. It really isn’t difficult…just pudding, pretty much. If you can temper eggs, you can make it. And you CAN temper eggs. So see? You can make it.

Both Jon and myself really liked this combination of flavors, as it was a light and creamy version of pumpkin pie. Me, I am not a big fan of pumpkin pie, but I do love crème brulee. Jon is the opposite. So what we have here, folks, is a happy compromise. All the pumpkin pie flavor without the hassle, plus that nice sugary crunch on top that makes everyone happy.

Is there anything better than that crunch?

Give this recipe a shot and let me know what you think!

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Pumpkin Pie Crème Brulee

Rating: 5
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 5 hours
Yield: 4

Ingredients

1 cup heavy cream
2 tablespoons brown sugar
2 tablespoons sugar
4 egg yolks
1 teaspoon vanilla
1/2 teaspoon cinnamon
pinch nutmeg
1/2 teaspoon ginger
1/2 cup pumpkin puree

Instructions

Preheat oven to 325.
In a saucepan over medium high heat combine cream and sugars. Bring to a low simmer. While coming to temperature, whisk egg yolks in a medium sized bowl. Once simmering, slowly add 1 cup of the hot cream 1/2 cup at a time to the yolks, whisking constantly to temper the yolks. Combine the remaining cream to the yolks, then add in the spices, vanilla and pumpkin.
Strain the mixture through a mesh strainer, then add to the four ramekins.
Prepare the water bath for the ramekins, then bake for 45-50 minutes, or until centers of each are just set. Remover from oven. Chill in refrigerator for 3-4 hours minimum.
When ready to serve, sprinkle each ramekin with 1/2-1 teaspoon of granulated sugar. Using a kitchen torch, caramelize the sugar. Alternately, brown the sugar under the oven broiler. Serve and enjoy!

The Giveaway

I’ve made crème brulee before, but until recently, I didn’t have this clever crème brulee baking set from Chicago Metallic. I adore it! The 4 ramekins fit snugly into a metal lift that sits securely in the water bath. When they are ready, you just lift them out via that lift, and voila – done. No mess, no fuss. Love it.

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I want you to have one, too. You need to decide how badly you want it! For a chance to win, just comment here, letting me know you’d like to have it. But for more chances, do any or all of these:

Stumble this post, then comment letting me know you did so.

Pin a picture of this post on Pinterest (you know you want to, we Pinterest folks are addicts and want to pin anything delicious!) Again, be sure to comment letting me know you did.

Share this post on Facebook, for one chance to win. Just be sure to come back here and comment, letting me know you did.

For another chance, Tweet the link to this post. Again, return, and let me know you did – I’m not psychic!

For a fifth and sixth chance, please Fan Chicago Metallic on Facebook and/or Follow them on Twitter. Each one counts, so that’s two additional chances, just be sure to comment for each one you do.

So there are SIX chances!

I highly recommend Following doughmesstic on Twitter and becoming a Fan on Facebook as well, as I have this tendency to throw bonus entries out via those two. No bonus entries just for dong those, but pay attention, I only shout out the bonus once! Oh, just follow me, okay? It can’t hurt!

Contest is open to addresses in the US only, and closes at 11:59pm EST on November 11, 2011. Prize is supplied and shipped by Chicago Metallic. I was supplied one to review, but was NOT paid for this post, and all opinions are my own.