Sous Vide Pumpkin Crème Brûlée

Now that I’ve discovered how perfectly the Anova Precision Cooker creates custards, I am on a custard kick. After eating a crustless pumpkin pie over the Thanksgiving Holidays, I knew I’d found my next sous vide crème brulee idea. Create your own and enjoy!

Author

Barbara Freda

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.

Prep Time: 08:30

Recipe Time: 01:00

Temperature : 185F / 85C

Ingredients

• 1 ½ cups heavy cream
• 1/8 teaspoon ground cinnamon
• Pinch each ground cloves, ground ginger, ground cardamom and freshly grated nutmeg
• 5 large egg yolks, at room temperature
• ½ cup granulated sugar
• ½ teaspoon vanilla extract
• ¼ cup canned pumpkin puree
• 2 tablespoons turbindado (raw) sugar, for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 185ºF (85ºC).
2. Place a rack in the water bath. Make sure the rack can hold 4 ramekins or jam jars.
3. Place the cream in a medium saucepan over medium heat and bring to a simmer. Remove from heat and whisk in the cinnamon, cloves, ginger, cardamom, and nutmeg. Let cool for 5 minutes.
4. Whisk together the yolks, sugar, and vanilla. While whisking constantly, slowly drizzle 1/4 cup cream mixture into the yolks. Once warm cream is fully incorporated, continue to whisk in remaining cream. Once all of the cream is incorporated, whisk in pumpkin until smooth.
5. Ladle the custard evenly between 4 ramekins or jam jars. Wrap each ramekin tightly with plastic wrap or seal each jar with a lid.
6. Carefully place the ramekins onto the rack in the water bath. The water should reach at least halfway up each ramekin, but not so high that the ramekins are in danger of floating.
7. Set the timer for 1 hour. If the custards do not look set at 1 hour, cook for an additional 30 minutes.
8. When the timer goes off, carefully remove the ramekins from the water bath and cool for 20 minutes at room temperature. Transfer to the refrigerator and let chill overnight.

Finishing Steps

1. To finish, remove the plastic wrap or lids and sprinkle ½ tablespoon turbinado sugar over each custard. Brown the sugar with a kitchen blowtorch or under the broiler until the sugar is dark golden brown and bubbling. Let set for 5 minutes, and serve.