What to do with Halloween Pumpkin - Sweet - Pumpkin Creme Brulee
To make pumpkin creme brulee weigh out the following:
(1) 125ml of pumpkin puree
(2) 400ml double cream
(3) 100g golden caster sugar
(4) 6 free-range eggs
(5) 1 vanilla pod split
Whilst scalding the cream with the split vanilla pod, whisk the sugar and egg yolks with the pumpkin puree. Once the cream is near boiling point take off the heat and pour a little onto the egg yolk. Whisk it in thoroughly to "temper" the eggs. (Add too much too hot and you'll scramble your eggs). Once the eggs are tempered add in the rest of the scalded cream whisking all the time.
Once whisked in thoroughly pour into ramekin. Place the ramekins into a roasting tray and put into a preheated oven (180 degrees celsius) in a bain marie. The term bain marie simple refers to a cooking method where to avoid overcooking dishes. By placing the brulee mixture into a ramekin which is then placed into a deep roasting tray filled with near boiling water you can regulate the cooking temperature. The cooking is by an indirect heat - there is no direct contact - the water acts as a buffer reducing the risk of overcooking the dish.
After about 15-20 minutes check the brulees - they should be firm with a little wobble. If the brulees are runny they're not cooked - if the brulees have a skin on top then they are overcooked. As with all recipes you have to check it regularly to avoid overcooking. Simple variables - width and depth of ramekin, how high up the side of the ramekin you've poured hot water, how efficient your oven is will all combine to add variances in the length and heat of the cooking period.
Note, the picture shows my creme brulee after cooking in the bain marie. It has a really rich colour from the golden caster, yellow fresh free range egg yolks and the pumpkin.
Once they are cooked (with a little wobble but no skin) take them out of the oven. Remove them carefully from the bain marie (if you leave them in the hot water then they will continue to cook) and place them in a fridge to chill.
Once chilled and ready to eat - sprinkle with caster sugar and brulee.
Tips for bruleeing - sprinkle with caster sugar as it is finer. An unrefined sugar will clump and the brulee pattern will be uneven.
Once sprinkled on rotate the ramekin at an angle to ensure the sugar spreads evenly.
The more even the sugar coating the better the brulee.
If your set cream has been chilled in the fridge for a while dap the top gently with paper towel. This removes condensation which can react with sugar sprinkled on top and spoil the brulee pattern.
You can get better results with a decent blowtorch but if you dont feel confident then you can burn the sugar under a hot grill.
A good brulee should give a audible crack as the diner breaks it with their spoon.
