Crème brûlée is definitely not what one thinks of when they think of Thanksgiving, but about a week ago I got a major hankering for this warm, creamy, sugar coated dessert. Instead of putting off this hankering, I put my mind to the task at hand: making a creme brulee that didn't just fit in at the Thanksgiving tables, it deserved it's spot.
The ingredients that would help make my creme brulee a little more fall were soon in the mix: some butternut squash puree, some cinnamon, a splash of vanilla, even some nutmeg.
Yields: 12 | Total Time:
- 1 1/2 cups heavy whipping cream
- 1/2 cup whole milk
- 1/8 teaspoon cinnamon
- 2 pinches nutmeg
- 1 pinch ginger
- 1 pinch ground cloves
- 4 egg yolks
- 1/3 cup maple sugar
- 1/4 cup butternut squash puree (canned pumpkin would work too)
- 1/3 cup coarse sugar or raw sugar
- Preheat oven to 300°F. Then, simmer pour the heavy cream, milk, and spices into a small sauce pan. Place on low heat, and bring to a low simmer, while stirring. Remove from heat and set aside.
- In a small bowl, whisk egg yolks with maple sugar. Slowly pour in warmed milk mixture while whisking. Then, whisk in the butternut squash puree.
- Pour mixture through a fine mesh sieve and into a ceramic baking pan. Place the baking pan in a large pan and fill the outside pan with water, so that it goes halfway up the creme brûlée.
- Bake for 30-40 minutes, until edges are set and the center still jiggles. Remove from oven and water bath.
- Allow custard to chill in the fridge for at least 2 hours (up to 24).
- After chilling, sprinkle to top of the custard with cane sugar. To make the crispy top, place the custard under the broiler: watch closely and watch for the sugar to turn golden to dark brown). Alternatively, scortch the top with a blow torch.
- Serve warm.