Sous vide pumpkin crème brûlée is a great dessert for Thanksgiving, or anytime throughout the fall! This recipe has all the familiar flavors of pumpkin pie with all the fun of crème brûlée.
- 8 large egg yolks
- 1/2 cup pureed pumpkin
- Scant ½ cup granulated sugar
- ¼ tsp salt
- 2 ½ cups heavy cream
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- Raw sugar
- Preheat water bath to 175 degrees F using immersion circulator. This is a hot temperature for sous vide cooking: don’t forget to place a trivet under your container!
- Arrange 6 half pint sized mason jars with lids in good condition, lids off. Weck jars are also great!
- Whisk together all ingredients except the raw sugar. Mix until no solid parts of the yolk are visible.
- Evenly distribute the mixture between the 6 jars. Let sit until water is preheated to let bubbles on the top dissipate.
- Place the undamaged lids on your jars. Close to “finger tight” (you should be able to easily unscrew with just your fingertips). Drop jars carefully into water. Jars should be completely submerged and you should see small air bubbles escaping the jars.
- Let cook for 1 hour. Remove mason jars to a towel on the counter to cool. Once cool to the touch, place in the refrigerator if not serving immediately. If serving immediately, place in an ice bath to continue cooling.
- When ready to serve, remove the lids. Spoon turbinado sugar on the top of each custard to create a thin, even layer. Use a small blow torch to caramelize the sugar.
You can make these up to 3 days before serving. Don’t add the sugar and caramelize until just about to serve.
Calories are an approximation.
Keywords: pumpkin creme brulee