Chef John Folse: Pumpkin crème brûlée

Chef John Folse: Pumpkin crème brûlée

NEW ORLEANS (WVUE) - Crème brûlée is a French dish that literally means "burnt cream". Other flavors such as cinnamon, coffee, pistachio and hazelnut can be added, but Chef John Folse decided on pumpkin to bring out the fall festivities. This recipe offers the opportunity to convert this wonderful fall vegetable into a unique receptacle for pumpkin crème brûlée.

Prep Time: 3 Hours

Yields: 8 Servings


1 cup pumpkin purée

3 egg yolks

½ cup brown sugar

1 cup heavy whipping cream

½ tsp ground allspice

¼ tsp ground cinnamon

¼ tsp ground nutmeg

pinch salt

½ cup white sugar


Preheat oven to 325°F. In a large bowl, whisk egg yolks and brown sugar. Stir in pumpkin purée, heavy whipping cream, allspice, cinnamon, nutmeg and salt. Divide pumpkin mixture evenly among 8 (5-inch) ramekins. Mixture should fill up to ½ inch from top. Place ramekins in a deep baking dish then carefully fill the baking dish with hot water until halfway up sides of ramekins. Bake in preheated oven 30­–35 minutes or until the custard sets. When custard is set, remove ramekins from baking vesicle and refrigerate until completely cooled. When ready to serve, sprinkle 1 tablespoon sugar evenly over the custard and melt sugar using a torch until dark brown. Allow to cool slightly before serving.

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