Thankful for Pumpkin Crème Brûlée

With Thanksgiving around the corner our mouths are watering (even more than usual). Like many of you, we have some rituals that involve tasty treats and spirited decorations. Whether you are the chef in the family or prefer a relaxing meal out, we have you covered on November 24.

At El Gaucho Tacoma you will find our multitalented Private Dining Coordinator, Alicia Klein, whipping up festive treats in the kitchen. Her current feature is a to-die-for Pumpkin Crème Brûlée. Although El Gaucho Tacoma is closed on Thanksgiving, our fellow bakers can still enjoy this tasty treat at home using the recipe below.

What you’ll need:
2 cups heavy cream
1/4 tsp. ground cinnamon
1/8 tsp. nutmeg
1/8 tsp. ginger
1/8 tsp. cloves
2 wholes eggs
2 egg yokes
1/2 cup granulated sugar
1/4 cup pumpkin puree
A handful of turbinado sugar (or any coarse sugar)

How-to (place strong emphasis on #8):

  1. Preheat oven to 350°F.
  2. Combine the heavy cream & spices over medium heat, stirring occasionally until it comes close to a boil.
  3. In a large bowl, whisk the whole eggs, egg yolks & sugar. Continue to whisk while you gradually pour in the hot cream mixture followed by the pumpkin purée. Whisk until smooth.
  4. Pour the mixture (now a custard) evenly into 4 ovenproof ramekins and set in a hot water bath*. Bake in the center of the oven until the custard is almost set (about 35-40 minutes). It should “jiggle” a little in the center when you shake the pan.
  5. Remove from the oven and let the custards cool in the water bath. Refrigerate over night (or for at least 2 hours).
  6. When cool and set, sprinkle the turbinado sugar evenly on top of the custards. Shake off excess.
  7. Place ramekins on a baking sheet and broil until the sugar is evenly melted and caramelized .
  8. Enjoy.

*To create a hot water bath, place your ramekins in a shallow (1 1/2 – 2″) pan and fill it up halfway with hot water.


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