Well, here we are, at near October’s end. It’s absolutely magical in Portland right now… the leaves are shouting vibrantly in every Autumnal color you can imagine. Today I went on two walks and was eager for a third! My neighborhood is stunning and this time of year it’s completely elevated.
Today I was kicking up all the leaves with my feet and the air was crisp and warm…
Started thinking about seasonal “autumn leaves” candles that are always for sale… truly one of the most perfect smells in the world! But then so is freshly baked Crème Brûlée. Just when the smell couldn’t be anymore delicious, the final step of caramelizing the sugar is it’s own wonderful experience.
I recently realized that I’ve never actually made Crème Brûlée! What have I been waiting for? When I asked our community, the response was overwhelming. Wanted to develop a new take on a classic. Why not pumpkin? Ingredients like ginger, pears, candied nuts, pumpkin and all sorts of spices flooded the comments.
I hope you enjoy this recipe – it’s perfect to make this weekend before the holiday! Make sure to share your cooking with #ckweekends and tag me : ) .
Thanks to each and every one of you! My goodness, so many incredible ideas…
Pumpkin Crème Brûlée with Candied Hazelnuts
- Crème Brûlée
- 20 ounces 2 1/2 cups heavy cream
- 4 ounces 1/2 cup whole milk
- 1 15- ounce can pure pumpkin
- 116 g 3/4 cup coconut sugar
- 5 large egg yolks
- 1 tablespoon apple brandy
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ginger
- ½ teaspoon cloves
- White sugar for caramelizing
- Candied Hazelnuts
- 100 g 1 cup raw hazelnuts
- 20 g 1 1/2 tablespoons butter
- 3 tablespoons maple syrup
- 24 g 2 tablespoons coconut sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- pinch sea salt
- Preheat oven to 325 degrees F.
- In a mixer, whip the pureed pumpkin and coconut sugar.
- Add the egg yolks one at a time to the pureed pumpkin mixture while beating.
- Slowly add the apple brandy, cinnamon, cardamom, ginger and cloves.
- Meanwhile, warm the heavy cream and milk in a saucepan on medium heat, stirring constantly, so that it doesn’t curdle or burn.
- Once the milk is at a slight simmer, take it off the burner and slowly add it to the pumpkin mixture while the mixture is on a low speed.
- Once it has been mixed together, pour the Creme Brûlée mixture into eight ramekins. Fill up ¾ of the way. I used these.
- Set the ramekins onto a tray and fill the tray halfway up the side with water.
- Carefully place pan in the oven and cook for about 35 minutes till the custards set.
- Remove and let cool for about one hour. Place custards in the fridge, covered for about 6 hours or up to 2 days.
- Once fully chilled, cover the custards with a thin layer of sugar and torch them till golden brown.
- Serve with candied hazelnuts and enjoy!
Prepare candied hazelnuts:
- Coarsely chop hazelnuts.
- Melt butter in a cast iron pan and toast the chopped hazelnuts lightly over medium heat.
- Add coconut sugar, cinnamon, ginger and sea salt. Toss.
- Add the maple syrup and stir.
- Take off the heat and put the candied nuts in a bowl to cool.