Page 10 - Simply Veg 1 2024

Pumpkin Crème Brûlée
Ingredients:
245g pumpkin puree
1 Cinamon stick
475g heavy cream
100g granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
6 large egg yolks
50g brown sugar (for caramelising)
Instructions:
In advance cook a small pumpkin with a cinnamon stick and the skin of half lemon in boiling water. After cooking the pumpkin, allow it to cool slightly and remove the cinnamon stick and the lemon skin. Transfer the cooked pumpkin to the sieve or colander and gently press the pumpkin with a spoon or use the back of a spatula to help release excess moisture.
Preheat your oven to 160°C. Place six ramekins in a deep baking dish or roasting pan. You’ll use this for the water bath later.
In a medium saucepan, combine the heavy cream, pumpkin puree, granulated sugar, vanilla extract, and all the spices (cinnamon, nutmeg, ginger, and cloves). Heat the mixture over medium heat, stirring constantly until it’s hot but not boiling. Remove it from the heat and let it cool for a few minutes.
In a separate bowl, whisk the egg yolks until they are well combined.
Slowly add the pumpkin and cream mixture to the egg yolks, a little at a time, while constantly whisking. This is called tempering, and it prevents the eggs from curdling.
Once the mixture is fully combined, strain it through a fine-mesh sieve to remove
any lumps and spices. This step ensures a smooth and creamy texture for your crème brûlée.
Divide the strained mixture among the six ramekins. They should be about 2/3 full.
Place the baking dish with the ramekins in the preheated oven. Carefully pour hot water into the baking dish, enough to come halfway up the sides of the ramekins. This
water bath helps to ensure even cooking and a creamy texture.
Bake for about 30-35 minutes or until the edges are set, but the centres are still slightly jiggly. The cooking time may vary depending on your oven, so keep an eye on it.
Remove the ramekins from the
water bath and let them cool to room temperature. Then, refrigerate them for at least 4 hours or overnight to allow the custard to set.
When you’re ready to serve, sprinkle a thin, even layer of brown sugar over the top of each custard.
To caramelize the sugar, you can use a kitchen torch. Hold the flame a few inches above the sugar, moving it in a circular motion until it turns a rich, golden brown colour.
From the Kitchen...
10 Simply Vegetables
JOAO ESTEVES