Tuesday, November 25, 2008

Oh Gawd! The boy is cooking again!

I was sitting around trying to think of something different for dessert on Thursday, And since I have all this pureed pumpkin in the freezer I thought Pumpkin Pie (sticks finger in nose and announces "BORING") and it came to me- Pumpkin Cre’me Brứlee'. I saw Michael Chiarello make his version of this on Food Network, and I adapted it into my own little recipe. His version calls for using left over pumpkin pie stuffed into a ramekin, mine is a tad bit more involved, using my pumpkin pie recipe with no crust- but very easy! And yes, I washed the finger I stuck in my nose!
Pumpkin Cre’me Brứlee'


2 cups of pumpkin puree or canned pumpkin

1/2 cup of firm brown sugar

2 eggs or (vegans- 1/2 cup of egg substitute)

1 tablespoon of Pumpkin Pie Spice

1 can (12 ounces) Nonfat evaporated Milk or for vegan recipe, as Chile writes in her blog try making some evaporated soy milk (cook down to double-strength) for pie or as Chile says:
"Put 2 cups soymilk in a saucepan. Cook over medium-low heat, stirring
constantly, until volume is reduced to 1 cup. Cool. Store in jar in fridge."
Preheat oven to 350. In a medium bowl, mix together the pumpkin, brown sugar, egg, pumpkin pie spice and non-fat evaporated milk. Carefully pour into Ramekins leaving about a quarter inch of room. Place Ramekins on a cookie sheet and Bake in 350 oven for 60 minutes or until a knife inserted in the middle of one of the Ramekins comes clean. Let cool on the counter. Place into the frididaire. Chill

Before serving, sprinkle about 1 1/2 Tablespoons of sugar over each "custard". To get it crusty, Take your Blowtorch (I love cooking when there is the chance of danger) and aim the flame just above the sugar, just out of reach , until sugar starts to turn brown. Or use The whimps method: Simply place the sugared custards under a hot broiler and watch for browning, when evenly browned, Serve with a small dallop of whipped creme on it, and perhaps a berry for garnish. And yes this is also my favorate pumpkin pie recipe- you just pour the pumpkin mixture in a pie crust and bake for 60 minutes or until a knife inserted in the middle comes clean. Hmmm- a Cre'me Brứlee' pie???
Quick tip- Don't have ramekins? try using 1/2 pint wide mouth mason jars- then you have a screw on lid if you need to take them somewhere


Chile said...

I've done this before with leftover pie filling. It's soooo tasty!

By the way, Rob, I saw sumac in the new spice rack at Whole Foods. I bought some. Now what do I do with it?

Robj98168 said...

Around here - The middle eastern expert is Martin-he has one recipe he uses it for- nut it is great used in place of paprika, also I like on rice, or sprinklr on Naan or pita bread. I started using it because Martin cooks a homemade dish about as often as I part my hair to the left and it is a big jar and I hate waste. Same thing goes for Fish Sauce.

Anonymous said...

It's a great idea! I don't know if my family would allow me to replace the maple pumpkin cheesecake but I am definitely going to try it with some of the pumpkin I have leftover.