Créme Brûlée

Créme Brûlée (krehm broo-LAY) is rich French cream and vanilla flavored custard that is served chilled. The literal translation is “burnt cream,” which refers to the scalded cream in the recipe and the burnt sugar crust. Traditionally the entire surface of the chilled custard is sprinkled with granulated sugar. The custard is then placed under heat so that the sugar quickly caramelizes, becoming crackly and brittle.

Although the step can be omitted, the brittle sugar creates a delicious flavor and texture contrast to the smooth, creamy custard beneath. The following recipe is the Midwestern version of Créme Brûlée¸ using pumpkin as the flavor base. It is very easy to make. Enjoy.

Pumpkin Créme Brûlée

3 cups milk
1 1/2 cup pumpkin puree, canned, frozen or freshly prepared
1 cup light brown sugar, packed
5 eggs, lightly beaten
3 tablespoons unsalted butter or margarine, melted
1 1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1/2 cup sugar

1. Preheat oven to 350°F.

2. In a small saucepan, heat milk to just below boiling, bubbles will form all over the surface (scalded milk is heated to 180 to 185°F.)

3. In a medium bowl, lightly beat eggs with a wire whisk. Add brown sugar, butter, spice and vanilla. Mix well until blended.

4. Gradually whisk in hot milk. Mix well until all ingredients are combined.

5. Evenly divide pumpkin mixture among 12 6-ounce custard cups. Place cups in two 9 x 13 inch baking pans. Place pans on oven rack and add hot tap water to the pans until the water is halfway up sides of cups.

6. Bake 35-40 minutes. Check after 35 minutes. Custard centers should be slightly wobbly. Remove custard from oven and cool in water bath. Cover with plastic wrap and refrigerate.

7. Just before serving, preheat oven broiler. Sprinkle two teaspoons sugar on each custard. Arrange on a baking sheet and place under hot broiler. Broil until sugar melts and bubbles. Watch closely to prevent burning. This step takes about 10 minutes. Sugar should be lightly brown and caramelized. Or hold a propane kitchen torch (also called a salamander) about two inches from custard tops to caramelize sugar. Serve at once. Refrigerate leftovers for up to 5 days.

Serves 12. Serving size 4.60 ounces: Calories 165; protein 5g; carb 24g; fiber 1g; fat 6g; chol 90mg; vit A 765 RE; folate 16mcg; calcium 106mg; iron 1mg; potassium 243mg; sodium 62mg.

For more pumpkin information and recipes, visit our website Pumpkins & More at www.urbanext.uiuc.edu/pumpkins.

Source: The Food Lover’s Companion; 1990, Recipe developed by Drusilla Bankds

November-December 2002
Hort Shorts | Hort Tips | Selecting a Christmas Tree | All-America Selections Winners 2003 | Water Houseplants…..The Right Way | Sudden Oak Death | Bug Bites - Pantry Pests | Cybergarden Sites | Lawn Care Calendar | Go With the Grain | Sweet Potatoes: I Yam | The Soup’s On: Easy Lentil Squash & Collards | Créme Brûlée | Cornish Game Hens for the Holidays

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