Pumpkin Crème Brûlée Recipe by Chef Michael Salmon of the Hartstone Inn

By Hartstone Inn | Nov 21, 2012

Pumpkin is one of the great flavors of fall. What better way to enjoy it than in dessert!

Pumpkin Crème Brûlée Recipe

by Chef Michael Salmon of the Hartstone Inn

serves 4

5 egg yolks

1/4 cup plus 1 tsp granulated sugar

1 cup heavy cream

3 tbsp whole milk

1/4 cup pumpkin puree

1/4 tsp cinnamon

1/8 tsp each: nutmeg, ginger and allspice

whipped cream

mint for garnish

1. Preheat the oven to 325 degrees.  Heat about one quart of water in a teakettle (or saucepan) for a hot water bath.

2. In a medium-sized bowl, whisk together the egg yolks and sugar.  Add the pumpkin puree, cinnamon, nutmeg, ginger and allspice. and whisk in cream and milk,

3.Divide the custard mixture between four shallow 3/4-cup volume ceramic dishes.  Place in a pan with at least one inch sides.  Fill the pan with hot water about halfway up the sides of the dishes.

4. Bake in the preheated oven for 40 minutes or until firm.  Remove from the oven and water bath and cool.  Refrigerate for at least 2 hours.

5.  To serve, evenly sprinkle the top of each crème brûlée with enough granulated sugar to cover.  Using a torch, slowly begin to caramelize the sugar, moving the torch around a lot to prevent burning in any given area.  Serve with a dollop of whipped cream and a sprig of mint.

The Hartstone Inn serves dinner nightly.  View our weekly menu at www.hartstoneinn.com.


Comments (2)
Posted by: Chef Michael Salmon | Nov 02, 2012 13:47

You are right!  We corrected the error!


Posted by: Joette Adams | Nov 02, 2012 11:08

I think that's supposed to say 'one quart of water' for a water bath, not milk.

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