PrintPumpkin Pie Brûlée
Whip out the butane torch, kids. This Pumpkin Pie Brûlée, also from friend Brendan Cox of D.C.'s Circle Bistro, is super simple and just needs that hand-held ignition and flame tip (also good for destroying small patches of weeds and for high-tech lightage of birthday candles). Grandma Mildred may call it untraditional, but again, we say: Bring on the pyromaniac urges.
Pumpkin Pie Brûlée
- serves 10 -
Ingredients
10 ounces pumpkin puree
3 cups heavy cream
1 cup milk
12 egg yolks
1/2 cup sugar and some for dusting
1 tablespoon ground cardamom
Procedure
Combine eggs, cream, milk, pumpkin, sugar and cardamom and place in ten 4-ounce ramekins. Bake in a water bath for 35-42 minutes at 300 degrees, then let them (and yourself if you want) chill. Dust tops with sugar and torch the tops in a broiler or of course with a butane torch. Serve.
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4 Comments:
2 of my favorite desserts in 1. ZOMG.
j at 4:46PM on 11/20/07
This sounds soooo good :)
JEP at 4:50PM on 11/20/07
Why do I feel myself going into a "Homer Simpson-like glazed eyes, drooling mouth donut induced coma?"
Pumpkin creme bruleeeeeeeeeeee. drool
SayWhat at 8:06PM on 11/20/07
Thank you! This recipe appeared just in time! We have a Thanksgiving guest who requires gluten free dishes so this will be perfect dessert to not make her feel "left out!" while we eat pumpkin pie!
cabbb at 8:57AM on 11/21/07