We’re taking the classic pumpkin treat to the next level with a creamy twist: Pumpkin crème brûlée

Hey there, fellow dessert enthusiasts! Fall is in full swing, and you know what that means – it’s officially time to embrace everything pumpkin! But this year, we’re taking the classic pumpkin treat to the next level with a creamy twist: Pumpkin crème brûlée, featuring the secret ingredient to elevate your dessert game – Chino Valley Ranchers Soy-Free Eggs. Buckle up because this is going to be one sweet ride.

Why Soy-Free Eggs?

You might wonder, “Why should I choose soy-free eggs for my Pumpkin Creme Brulee?” Well, let me break it down for you. Chino Valley Ranchers’ soy-free eggs are like the unicorns of the egg world – unique and magical! They offer numerous benefits, such as:

1. Allergen-Friendly Magic: These eggs are a game-changer if you or your pals have soy allergies. You get all the protein and goodness without the soy, making it perfect for everyone!

2. Superior Taste: These eggs aren’t just any eggs; they’re delicious and offer a rich, natural flavor that elevates your dishes to gourmet status. 🌟

3. Nutrient Powerhouse: Packed with essential nutrients like Omega-3, protein, and vitamins, these eggs bring the A-game to your fall dessert.

4. Sustainability: Chino Valley Ranchers cares about the environment, and soy-free eggs are a sustainable choice. Supporting eco-friendly brands is always a win!

Ingredients:

• 1 cup of pureed pumpkin (store-bought, not pumpkin pie filling)
• 4 egg yolks (Chino Valley Ranchers Soy-Free Eggs)
• 1/2 cup packed brown sugar
• Pumpkin pie spice
• 1 cup of heavy cream
• Pinch of salt

Toppings:

– 2 to 4 tablespoons of granulated sugar (for brulee topping)

Directions:

Step 1: Preheat and Prep

1. Preheat your oven to 330°F 
2. Place six 6-ounce ramekins in a deep baking dish or roasting pan. This will be your water bath, ensuring even baking.

Step 2: Prepare the Pumpkin Custard

1. In a large mixing bowl, whisk together the pureed pumpkin, egg yolks, brown sugar, salt, and pumpkin pie spice until well combined.

Step 3: Heat the Cream 

1. Heat the heavy cream in a saucepan over medium heat until it’s hot but not boiling. Stir occasionally.
2. Slowly pour the hot cream into the pumpkin mixture, whisk constantly. This will prevent them from curdling.

Step 4: Fill the Ramekins

1. Carefully pour the pumpkin custard mixture into the prepared ramekins, distributing it evenly.

Step 5: Create the Water Bath

1. Place the baking dish with the filled ramekins into the preheated oven.
2. Carefully add hot water to the baking dish, creating a water bath that reaches about halfway up the sides of the ramekins. This gentle cooking method helps prevent cracking and ensures a smooth texture.

Step 6: Bake

1. Bake the creme brulees in the preheated oven for about 35-45 minutes or until the custard is set around the edges butj iggly in the center.

Step 7: Cool and Chill

1. Remove the ramekins from the water bath and let them cool at room temperature.
2. Once cooled, cover each ramekin with saran wrap and refrigerate for at least 4 hours or overnight. This allows the flavors to meld and the custard to set.

Step 8: Brulee the Tops

1. Just before serving, sprinkle a thin, even layer of granulated sugar over the surface of each custard.
2. Caramelize the sugar using a potable kitchen torch or place the ramekins under a broiler until the sugar is bubbly and brown. Observe to avoid burning.

Step 9: Serve and Enjoy

1. Let the brûléed sugar cool and harden for a minute or two.
2. Serve your Pumpkin Creme Brulee and enjoy the rich, creamy, and perfectly caramelized treat!

This dessert is a delightful way to celebrate fall flavors, and the soy-free eggs from Chino Valley Ranchers add a special touch to its creamy goodness. Enjoy!

Discover four simple tips to make the perfect Pumpkin crème brûlée:

1. Smooth Pumpkin Puree:

Make sure your pumpkin puree is well-blended for a velvety and smooth Pumpkin crème brûlée. You can use canned puree or make your own by cooking and blending pumpkin chunks until it’s silky-smooth. This ensures a consistent texture in your dessert.

2. Tempering the Eggs:

When adding the hot cream mixture to the egg mixture, do it gradually while whisking constantly. This process is called “tempering,” and it helps prevent the eggs from curdling. It ensures your creme brulee has a silky texture without scrambled egg bits.

3. The Water Bath Technique:

Baking your creme brulee in a water bath is essential. It prevents the custard from cooking too quickly and cracking. Place the ramekins in a baking dish, then pour hot water to reach halfway up the sides of the ramekins. This gentle cooking method ensures even and creamy results.

4. Precision in Bruleeing:

When caramelizing the sugar on top, be precise. Use a kitchen torch or broiler to brulee the sugar evenly until it’s golden brown and has a satisfying crunch. Keep a close eye on it, as sugar can burn quickly. The perfectly brûléed sugar is the finishing touch that takes your dessert to the next level.

Follow these tips, and you’ll create a Pumpkin crème brûlée that’s delicious and Instagram-worthy! And there you have it – Pumpkin perfection.

But the fun doesn’t stop here! For a step-by-step visual guide to creating this fall dessert masterpiece, check out my Instagram REEL. I’ll show you all the tricks and tips for Pumpkin Creme Brulee magic!

Remember, this fall, it’s all about embracing the season’s flavors and trying new, exciting recipes. So why wait? Get your Chino Valley Ranchers Soy-Free Eggs, gather your pumpkin squad, and make this fall unforgettable, one creamy, brulee bite at a time.

Remember to follow me on Instagram for daily meal inspiration, and be sure to share your Pumpkin Creme Brulee creations with the world. Let’s celebrate the magic of fall together! 

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