Sous Vide Pumpkin Creme Brûlée

Anova Culinary

This is the perfect Fall dessert. A classic creme brûlée base, getsa sweet Fall twist with maple syrup, pumpkin puree and pumpkin pie spice. Thissilky custard goes from your cooker to the fridge to your table all in one jarmaking it as easy as it is impressive.

Author

James Briscione

Meet this awesome #anovafoodnerd, Chef James Briscione. Chef James has been in kitchens since the age of 16 and built his epic career through humble beginnings as a dishwasher at a restaurant in Pensacola, Florida. Since then, James has worked in top tier restaurants and is currently the Director of Culinary Development at the Institute of Culinary Education (ICE), teaching budding chefs modern techniques like sous vide and encouraging his students to always find ways to improve and evolve. He loves to use his constantly evolving culinary knowledge to improve the cooking (and eating) experience, whether it takes place in a 5 star restaurant or out of a truck bed at a pre-game tailgate. When Chef James is not cookin' up killer sous vide dishes and passing his knowledge on to novice food nerds, he is spending time with his family and feeding his passion for football.

Prep Time: 00:10

Recipe Time: 01:10

Temperature : 167F / 75C

Ingredients

Directions

  1. Set Anova Sous Vide PrecisionCcooker to 167˚F / 75°C.
  2. Combine the milk, heavy cream, 3 whole eggs, 3 egg yolks, 1/2 cup pumpkin puree, 1/4 cup maple syrup, 1/2 teaspoon pumpkin spice, and a pinch kosher salt in a mixing bowl. Whisk until thoroughly combined and smooth.
  3. Pour the mixture into six 4-ounce mason jars. Screw on the lids until just tightened. Then loosen the lids by turning each back approximately 1/8th turn. The lids should be secure, but just loose enough that air can escape while cooking, but water will not get in.
  4. Sous vide at 167˚F / 75˚C for 1 hour. After cooking, refrigerate jars until thoroughly chilled- at least 1 hour.

Finishing- caramelize cooled custards with a torch

  1. Spread a thin layer of granulated sugar over the custard in each jar and caramelize the layer of sugar with a torch. Cool slightly before serving.