Saturday, February 10, 2007

Pumpkin Brulee

This is a great seasonal twist on the restaurant classic, and also a really great reason to use a blow torch! We recently had a request for a pumpkin flan. While we love to satisfy our viewers every culinary whim, sometimes we just can’t do it. The problem with a pumpkin flan is that the starchy, slightly grainy texture of the pumpkin puree would ruin the smooth, silky mouth-feel which is what makes a flan, a flan. You would basically be left with a crust-less pumpkin pie.

So, I decided to show this delicious Pumpkin Brulee whichs makes for a great winter dessert. The texture is actually closer to a pudding than a classic crème Brulee, and of course, the star of the dish is the crisp, “Brulee,” sugar top. This is great for your busy holiday schedule since you can make them the day before and then finish the sugar torching before you serve.

Crème Brulee blow torches are very easy to find in any kitchen store or online. You also should have a set of oven-proof ramekins . I use mine for many recipes, both hot and cold.

Ingredients:
1 cup pumpkin puree
1 cup heavy cream
1/2 cup brown sugar
3 egg yolks
1/4 tsp nutmeg
1/2 tsp allspice
1/4 tsp cinnamon
white sugar
pinch salt

9 comments:

mavictoria said...

thanks, chef john! i've just discovered you on youtube and i'd say, you're great! i love your recipes (very well explained) and your sense of humor!

now i wonder how this pumpkin flan tastes, never tried it... it looks really good! :-)

oh, by the way, i think it's better if you let people leave their comments on a pop-up window -- that way, we can view the videos again and again while leaving comments (well, just a suggestion..).
thanks!

one of your subscribers on youtube,
mavictoria
:-)

Chef John said...

Thanks!! I will change to pop-ups. Still new to this tech stuff.

Sara Jane said...

Hi! Im a new member and have to say that your culinary ways are brilliant! :)

I also wanted to ask, do you have a good recipe for apple pie? i mean, the type that isnt just a fruit compote with a layer of pastry covering the entire bowl? ive been looking all over for the type that has a pastry base and that you can cut out as a slice and put it on a plate. You know what i mean?

Chef John said...

Thanks! No I really dont. My aunt makes these amazing pies, but not my thing. The secret is of course the perfect flaky crust, which is not easy to do and would make for quite a boring demo. I suggest Alton Browns Pie clip on his dvd series- good eats. Check Amazon. He did a show on pies and explained all the secrets. Sorry, but keep watching!

Anonymous said...

Hey Chef John! :) I just wanna say that your videos are really great, I think this is THE 1# FOOD SITE there is(no,fence food network)I really like how you show us cool videos that can be made at home with culinary technique And how you give us tips on things to get. Keep posting.:)

Chef John said...

Thank you very much! Please help spread the word about the site. (translation...spam all your friends and co-workers!)

Brulee said...

Re: Pumpkin Brulee. How long does it usually take to carmelize the tops? On the video, you start at 3:10, and goes on for at least another minute, plus whatever you cut out. I bought a small butane torch from Home Depot (http://www.ronsoncorp.com/aerotorch.cfm), but I'm wondering if I should return it for a propane one.

Chef John said...

it only takes a minute or two. the butane torch is more than adequate!

Anonymous said...

mmmmmmmmmmmm looks good..... im hungry now......