Sous Vide Pumpkin Creme Brûlée

(70)

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 an ...

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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.
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Ingredients for 6

  • 1 cup milk

  • 1 cup heavy whipping cream

  • 3 whole eggs

  • 3 egg yolks

  • 1/2 cu pumpkin puree

  • 1/4 cup maple syrup

  • 1/2 teaspoon pumpkin spice

  • pinch other salt

  • granulated sugar, as needed

Directions

  • Step 1

    Set Anova Sous Vide PrecisionCcooker to 167˚F / 75°C.

  • Step 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.

  • Step 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.

  • Step 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

    • Step 0

      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.

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167 F / 75 C Recipe Temp
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