pumpkin creme brulee

I love the sous vide creme brûlée and have successfully made them before. I want to add pumpkin puree for Thanksgiving. Can you give me ingredient proportions for egg yolks, cream, puree, for 10 people. Also how long at what temperature to cook?

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FrankM_3301

did you look at this? https://www.chefsteps.com/activities/pumpkin-pie-in-a-jar

tshewman

Are you looking to create a genuine brulee? Or a custard-like product (e.g. see flourless carrot cake)?

If making a genuine brulee, make a pumpkin puree base (e.g. if you want a more pumpkin pie-spice flavor), or use an actual piece of pumpkin pie. Double the amount of cream in the recipe and combine the puree into the cream and allow it to infuse overnight. Then follow the creme brulee recipe (using the original amount of cream. BTW - this works for many infused flavors. Below is a pic of pumpkin pie with pumpkin pie whipped cream, pumpkin pie ice cream and pumpkin seed brittle. I sacrificed one pie for the infusions. :-)

GavenYmah_1577008

Hey there! I'm glad to hear you've had success with sous vide creme brûlée. Adding pumpkin puree sounds like a delicious Thanksgiving twist! For 10 servings, I would suggest using 12 egg yolks, 2 cups of cream, and 1 cup of pumpkin puree. As for cooking, I would recommend keeping the temperature at 183°F (83.9°C) and cooking for about 60-90 minutes. Keep in mind that the cooking time may vary depending on the size of your ramekins. I would like to mention that some people use evaporated milk replacement for cream in creme brulee, you can use it as well if you are looking for a lower fat version.