• Share:
  • Send to StumbleUpon
  • Send to Facebook
  • Send to del.icio.us
  • Send to digg

Pumpkin Pie Brûlée

part of a Serious ThanksgivingWhip 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.

4 Comments:

2 of my favorite desserts in 1. ZOMG.

This sounds soooo good :)

Why do I feel myself going into a "Homer Simpson-like glazed eyes, drooling mouth donut induced coma?"

Pumpkin creme bruleeeeeeeeeeee. drool

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!

Add a comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment:

 

HTML Hints

Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>

Comment Guidelines

Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.

If you see something not so nice, please, report an inappropriate comment.