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!
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.