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Asian Food
Showing posts with label Pumpkin. Show all posts
Showing posts with label Pumpkin. Show all posts
Sunday, January 26, 2014
Sichuan-Spiced Pumpkin Seeds
I've had a bag of raw pumpkin seeds sitting in my fridge for the last few weeks. For Tangra Fall last month, the Chinese-Indian pop-up feast I hosted with Chitra from The ABCD's of Cooking, we had experimented with a bunch of recipes before settling on our final menu. One of the dishes was Kung Pao Brussels Sprouts served with roasted delicata squash. Along with the pumpkin seeds, I had a bag of leftover seeds from the squash as well.
Today I finally decided to fire up my oven to roast these seeds. As much as I love the purist version, tossed with a bit of olive oil, salt, and pepper, I wanted to give these seeds a little kick and add some other spices as well.
Saturday, January 25, 2014
Pumpkin Tang Yuan/Tong Yuen With Dried Persimmon in Cinnamon and Ginger Sweet Soup
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Wednesday, October 23, 2013
Cozy Asian Pumpkin Recipes and Ideas
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October 22, 2013Cozy Asian Pumpkin Recipes and IdeasIf you live in the northern hemisphere, it’s hard to escapepumpkins and various hard fall/winter squashes these days. They’re displayed by thefront doors of grocery stores and end-caps in the produce section. Farmers arebringing them to our weekly markets and there are better and bigger selectionsat Asian grocers. Halloween-carved pumpkins and related holiday decor are frontand center in store ads and people’s lawns. Food magazines are loaded with photos and recipes for squash-centric dishes for Thanksgivingcelebrations. It's a food that screams autumn in color and evokes the coziness of the cooler weather ahead.
In Vietnamese, a generic term for squash is bi and one with red/orange/yellow flesh (e.g.,pumpkin, kabocha and butternut) is bi do.We bought a pumpkin to carve for Halloween a couple of weeks ago but instead ofthinking about cutting into it for decoration, I pondered hard squash andpumpkin recipes.
No, I’m not saying I cook with pumpkins raised for carving.They don’t taste good. We mistakenly bought a wedge of Cinderella pumpkin froma Mexican market last month and it looked gorgeous in the oven but tasted blahon the plate. At the store, I recognized it in its cut form as a decorativepumpkin but since it was sold under the auspices of being good for cooking, Itried it out. Don’t do it. It’s not worth it.
For cooking, I like kabocha (can’t lose with this Asianfavorite), butternut (sweet, creamy orange flesh), kuri (has a chestnut-liketexture and flavor), and banana (firm flesh, conveniently sold in sections atsupermarkets). I’ve been meaning to try baby cooking pumpkins as they’dprobably work well in recipes.
To prep fall and winter’s bounty of hard squash, I reach fora cleaver, vegetable peeler, and grapefruit knife. The cleaver is great forhacking into a big hard squash; if it’s an extra heavy one, use a rubber malletto help get the blade through. The peeler is good for removing the tough skinof butternut squash. A grapefruit knife’s curved blade is handy for scrapingout seeds and stringy fibers lingering in the center cavity; if you don’t havea grapefruit knife, use a spoon.
Several ways to cook up these orangey beauties and theirparts:
Fried Squash Blossomsare enjoyed at the Viet table as much as anywhere else. If you grow anykind of squash, you’ll have blossoms to pick and eat. Pumpkin and other hardsquashes tend to have larger flowers than summer squash like zucchini. But youcan treat them similarly, or select relatively small ones for this recipe.Large squash blossoms are great and easy to stuff and steam, an approach that I’veseen in older Vietnamese cookbooks. Deep-frying is so darn nice though.
Roasted squash withsoy sauce is combination that I gleaned from a friend in high school. Iwent over to her house one day and her mom was eating half a table queen squashthat had been roasted with a drizzle of soy sauce. Her mom said it was easy,nutritious and satisfying for a woman like her who was going through menopause.Lots of takeaways in that experience and since I’m not yet in that stage inlife, I’ll keep that tip in my back pocket while I simply enjoy my roastedsquash. Here’s an exampleof how to roast the squash and enjoy it with a Japanese vegan soy concentrate(soy sauce that you doctor up to be extra delicious).
Pumpkin and coconutmilk are a match made in heaven. Instead of regular or sweet potato, I cutup butternut or banana squash into thumbnail size cubes and drop them into asimmering pot of coconut-milk laden Thai curry; try it in place of potato in theThaiyellow curry with beef. The result is a great flavor and color contrast. Ifyou have Into the Vietnamese Kitchen,the winter squash simmered in coconut milk recipe on page 176 is terrific. Thevegan dish combines peanuts with banana squash and sweet potato in a creamysauce.
Pumpkin, lime leaf,and coconut soup (at the top of the post) plays off the idea of combiningpumpkin and coconut milk. The recipe was something I came up with for myhusband’s aunt who was basically on her deathbed and couldn’t eat solid food.She lived for two more years after I made the soup for one of the lastThanksgiving dinners with her. The recipeis easy and you can zip things up with chile oil, if you like.
Roasted kabocha and vegetabledumplings is a terrific way to use leftover roasted winter squash. It’ssavory-sweet and loaded with color and texture. I made it in response to a fewso-so renditions of pumpkin dumplings I had at Asian restaurants. As shown in the above photo, this vegan recipecan be cooked in many ways.
So what are yourpumpkin tips and tricks for the season?
Related posts:
Friedsquash blossomsThaiyellow curry with beefJapanesevegan soy concentratePumpkin,lime leaf and coconut soupRoastedkabocha and vegetable dumplingsPosted in Asian Dumplings, Asian Ingredients, Recipes: All, Recipes: Appetizer and Snack, Recipes: Banh (Crepes, dumplings, cakes, bread) Recipes, Recipes: dairy-free, Recipes: Deep-Fried, Recipes: Dipping Sauces, Recipes: Dumplings, Recipes: Fast and Easy, Recipes: Gluten-Free , Recipes: Gluten-Free Adaptable, Recipes: Japanese, Recipes: Soup, Recipes: Vegan, Recipes: Vegetable Sides and Pickles, Recipes: Vegetarian | Permalink | | | Comments Cozy Asian Pumpkin Recipes and Ideas If you live in the northern hemisphere, it’s hard to escapepumpkins and various hard fall/winter squashes these days. They’re displayed by thefront doors of grocery stores and end-caps in the produce section. Farmers arebringing them to our weekly markets and there are better and bigger selectionsat Asian grocers. Halloween-carved pumpkins and related holiday decor are frontand center in store ads and people’s lawns. Food magazines are loaded with photos and recipes for squash-centric dishes for Thanksgivingcelebrations. It's a food that screams autumn in color and evokes the coziness of the cooler weather ahead.
In Vietnamese, a generic term for squash is bi and one with red/orange/yellow flesh (e.g.,pumpkin, kabocha and butternut) is bi do.We bought a pumpkin to carve for Halloween a couple of weeks ago but instead ofthinking about cutting into it for decoration, I pondered hard squash andpumpkin recipes.
No, I’m not saying I cook with pumpkins raised for carving.They don’t taste good. We mistakenly bought a wedge of Cinderella pumpkin froma Mexican market last month and it looked gorgeous in the oven but tasted blahon the plate. At the store, I recognized it in its cut form as a decorativepumpkin but since it was sold under the auspices of being good for cooking, Itried it out. Don’t do it. It’s not worth it.
For cooking, I like kabocha (can’t lose with this Asianfavorite), butternut (sweet, creamy orange flesh), kuri (has a chestnut-liketexture and flavor), and banana (firm flesh, conveniently sold in sections atsupermarkets). I’ve been meaning to try baby cooking pumpkins as they’dprobably work well in recipes.
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Sunday, October 13, 2013
Pumpkin Spice Coffeecake – Ok, I Give Up, Summer is Over
I can’t take it anymore! I give in and am finally going to embrace the fact that autumn is here.
I’ve been trying to hold out, desperately clinging to summer’s fruit and veggie bounty. Pushing aside any thoughts of pumpkins and other winter squashes, stews, roasts. All of that delicious autumn comfort goodness.
Here in So Cal we have a skewed perception of seasons. We have about 1 1/2 seasons, instead of the traditional 4. It is great for extra months of growing a plethora of produce, but after growing up in an area with four seasons, I miss the changes a bit. Just a bit, until I remember sudden storms, power outages, slush, black ice, and other dark season unpleasantness. Maybe we’ll just go visit somewhere that has “seasonal” weather. In fact we just did, and that was the first step in me beginning to acknowledge that fall is here. It is hard to argue with golden Aspens touched by the first snowfall that autumn has arrived.
So when Diane made a request for a pumpkin coffeecake, I was game. Our recent trip combined with the local fall indicator (hot, dry Santa Ana winds) spurred me into autumn feasting mode. Time to get the comfort food mojo on!
Here’s the recipe I ended up with for a fluffy, spiced pumpkin coffeecake. It has a streusel-like topping with chopped nuts and brown sugar. The batter gets its kicks from fluffy cake flour, fresh grated ginger, nutmeg, cinnamon, and of course pumpkin puree. It was quite delicious. Hope you enjoy as much as we did!
Happy Fall!
-Todd
The cake flour will help make this coffeecake a little lighter, but if you only have regular all-purpose flour, use a bit less, just over 1 1/2 cups of all purpose flour for the batter. For the topping it doesn't matter which flour you use. Use whichever your favorite nuts are for the topping. Some of our favorites are pecans, walnuts, hazelnuts, and almonds). The raisins will bake best if soaked for about 30 minutes beforehand. We will usually soak them in dark rum for a little extra flavor, but if you want to tame it down a little, just soak in warm water.
1/3 cup (40g) Flour1/2 cup (110g) Brown Sugar1 teaspoon ground CinnamonPinch of kosher or sea Salt6 tablespoons (85g) cold unsalted Butter, cut into small chunks1 cup (@100g) finely chopped Nuts (walnuts, pecans, hazelnuts, or almonds)1 cup golden Raisinsdark rum, enough to cover the raisins1 3/4 cups (200g) Cake Flour2 teaspoons Baking Powder1/2 teaspoon Baking Soda1 1/2 teaspoons ground Cinnamon1 teaspoon ground Clove2 teaspoons fresh grated Ginger1/4 teaspoon freshly grated Nutmeg1/2 teaspoon kosher or sea Salt1/2 cup (113g or one stick) unsalted Butter1 cup (220g) Brown Sugar2 eggs1 teaspoon vanilla extract3/4 cup (180ml) Pumpkin Puree1/2 cup (120ml) Sour Creamconfectioners sugar, for dustingPreheat oven to 350°F. Butter and flour a 9-inch springform pan. Soak the batter's raisins in rum for at least 20 minutes, pressing down on the raisins occasionally to make sure the top ones get to macerate, too.Make the topping: In a bowl combine the flour, brown sugar, cinnamon, and salt. Pinch in the butter, or use a pastry cutter, until it looks like coarse crumbs. Mix in the chopped nuts, and then refrigerate topping until ready to top the coffeecake.Make the batter: In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, clove, ginger, and salt for at least 20 seconds. Set aside.With a mixer beat the butter and brown sugar on medium-high until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla extract, pumpkin puree, and sour cream. Drain the raisins from the rum and stir in.Stir in the flour mixture until just combined. Spread the batter in the prepared pan. Sprinkle the topping over the batter and then bake. Bake for 50 minutes to 1 hour or until a toothpick comes out clean when inserted into the middle of the cake. Allow to cool, then remove from pan and dust with confectioners sugar. Cut and serve.To toast nuts, preheat an oven to 325°F. Spread the nuts out on a sheet pan and bake until fragrant and lightly toasted, about 10 minutes. Or toast in a large dry skillet over medium heat for 5-10 minutes or until fragrant and lightly toasted.
Roast a pie pumpkin on a sheet pan at 375°F for about 1 hour or until soft when sides are pressed. Allow to cool, then split, scoop out seeds and remove flesh from skin. Puree flesh and store in an airtight container in the fridge.
Thursday, November 22, 2012
Beef Curry with Pumpkin
This is the season of pumpkins. Everywhere you turn to, you see pumpkins as everyone is gearing up for Halloween in a few days.
I love pumpkins, I use it to make pumpkin noodles, which is rather delicious. I also use it to make the best mashed potatoes (try adding a little pumpkin or kabocha to your mashed potatoes and you will never go back to plain potatoes!). But one of my favorite ways to use pumpkin is to add it to curries, especially Thai-style curries, such as this beef curry with pumpkin.
Thai curries are usually creamier and sweeter and hence pumpkin is great as an ingredient. This recipe is made with beef, but you can always use chicken or seafood, and it will work equally well. I personally love the addition of pumpkin into red curry, as the end result is so much more interesting than a regular and plain curry. As the cooking process breaks down the pumpkin pieces, every scoop of this curry is laced with pieces of sweet pumpkin, which goes extremely well with the fragrant steamed jasmine rice.
As Halloween will soon be over in a few days, I am sure many of will have leftover pumpkins. Try this beef curry with pumpkin recipe, or pumpkin rice noodles. I bet you will love the two recipes.
(Click Page 2 for the Beef Curry with Pumpkin Recipe)
Sunday, November 18, 2012
Round-Up: Easy Pumpkin Recipes
A few weekends ago I went pumpkin-picking and ended up bringing home a nice 10-pounder. I’ve been trying to think of a good way to cook it, so I decided to go through my archives to get re-inspired.
Here are some of my favorite easy and fun pumpkin recipes over the past few years. What have you made with pumpkins so far this season?
1. Pumpkin Hummus (above) – One of my favorite ways to make hummus, using roasted pumpkins and pumpkin seeds.
2. Tea-Scented Pumpkin Soup – Recently featured on The Kitchn’s Pumpkin Soup round-up, my tea-scented pumpkin soup is a simple blend of roasted pumpkin, stock, Ceylon tea, and nutmeg.
3. Pumpkin Fried Rice – It’s a great east-meets-west seasonal side dish.
4. Taro and Pumpkin Tofu Puffs – This one is a little more challenging, but it’s still pretty quick to put together and makes for a great, impressive vegetarian appetizer.
Tagged as: Appetizers, Pumpkin, Recipes, Vegetarian Saturday, November 17, 2012
Pumpkin & Flax Seed Good-Dog Treats
This was a post which almost didn’t get written. You see, I’ve started to get a bit self conscious about over sharing. Not in that creepy “I feel the need to let everyone know what sort of bathroom rituals I have or funky positions we just tried” kind of over sharing. I’ll leave those to the uninhibited TMI peeps.
I’m talking about not wanting to be one of those who are so overly obsessed that they have to tell, and show, and tweet, and facebook every single detail of their new cat/kid/grandkid/puppy. Now if you are talking about a puppy, feel free to inundate us with your lore, I can nearly guarantee we’ll be rapturous listeners. However I don’t want to make that assumption towards everyone else. You know what they say about assumptions.
So count this as a fair warning given, this is about to become a puppy-centric post and I may be slightly fanatical about our two. Those who follow my Instagram will know, being that my IG MO is basically puppy pics and travel moments (the former dominating lately.)
With that cleared out of the air, if you are still reading you are either: A: Cool with the dog sharing. B: A glutton for punishment. or C: Skimming over the text to look for pretty pictures and a recipe. Any of those makes you fair game for my puppy swooning.
As most of you know, we have ourselves a new addition to the WORC household, our Rhodesian Ridgeback puppy Lexi. Although it is getting harder and harder to call her a puppy.
A few of Todd’s IG iphone Shots
In a mere couple months she’s gone from this tiny little thing we could pick up in one hand to the size of calf which needs to be bear-hugged in order to pick her up (which I still do – but Diane can’t. Freaks Lexi out ’cause she thinks momma is gonna drop her.) Seriously. She is almost as tall and long as Sierra, although she is only about half the width.
Lexi is at that goofball puppy teenager stage. Her body is becoming athletic and strong with occasional moments of pure clumsiness. Like yesterday when she came racing into the house, couldn’t make the turn and slid 10 feet right into the water bowls.
Distinctive Ridgeback and hound traits are emerging, warming reminding us of Dante, our previous Ridgeback. First time we took her into the vet, in a rising curious voice, he asks “So why a Ridgeback?” thinking we may not be knowing what we were in for. But with a twinkle we reminded him that our first pup was a ridgie. We know their potential for trouble and love it.
“What are some of these traits?” you may so curiously ask.
For one, Ridgebacks tend to be quite clean, even though they usually hate water. She is a very clean puppy, making potty training fairly quick and painless. She has already learned how to ring the bell to let us know she wants to go outside if the door is closed. But if the lawn is wet, you can guarantee she’ll walk the long way around on the pathways.
Instagrammed Shot – Puppies! Attention!
Instagrammed shot – Asian Pear was this little Sugar Foot’s morning snack!
There is also a distinctive knack for independent stubbornness. Point your finger at her and command “No” and she’ll just look at you with a glimmer, then nibble on your finger. Our shoes and socks are regularly found strewn about the house and garden. But 9 out of 10 times it is only the right shoe. Don’t ask us why or how she knows. It is just her preference.
And then there is the super obsessiveness over food. She loves food. I mean really, really loves food. Every meal when when kibble bowls are being walked outside, she will race ahead doing one victory lap. Then after she reaches the front of the food bearer, she will sproing (a ridgeback thing of jumping straight up in the air, all paws staying more or less level with one another), rotating herself in mid-air until she is front and center of the food. And since she knows the rule of no eating till everyone is sitting, when she lands it will be directly into a sit, ready for food service.
After meals there will be at least another 30 minutes of roaming the garden, looking for other goodies to snack on. Right now it is the persimmons.
So with such a independent minded, smart, food focused dog, it is time to build up on the training treats. Much cheaper than the store bought ones, and the pups seem to love them more, I will bake up big batches at a time. And with all the pie pumpkins in the stores, pumpkin flax dog biscuits seemed like the perfect fall training treat.
-Todd
Instagrammed Shot – Our pupppy pumpkins. At least we didn’t make them wear costumes. This year.
Preheat oven to 350°F. Line 3 sheet pans with parchment paper.
Mix together pumpkin puree and sugar. Add in eggs. Mix in oil and water until incorporated.Stir flax seeds into batter, then mix in flours. Dough should be fairly stiff.Roll out dough to about 3/8" thick. Cut into desired shapes (for a quick stick shape, cut strips using a fluted pasta cutter). Place treats on lined sheet pans.Bake for about 40 minutes or until light golden and fairly hard (they will harden a bit more when cooled). Set aside to cool and liberally pass out to deserving puppies.Recipe Notes:
To make pumpkin puree, roast a pie pumpkin on a sheet pan at 375°F for about 1 hour or until soft when sides are pressed. Allow to cool, then split, scoop out seeds and remove flesh from skin. Puree flesh and store in an airtight container in the fridge.
Saturday, December 3, 2011
Kabocha Pumpkin Pie
Are you still looking for last-minute recipes for Thanksgiving?
Look no further as I have the PERFECT pumpkin pie recipe—with a nice Asian twist—made with kabocha squash, which is a Japanese variety of squash. The recipe came from my good friends Jared and Alice at Eat A Duck I Must. Team Eat A Duck shot the most beautiful pictures in my cookbook: the ingredients shots. They also created my cookbook promo video (including a cute blooper reel), which can be seen here. If you go to Eat A Duck I Must and browse their recipes, you will know that this pumpkin pie recipe is exactly what you need to impress your family and guest this Turkey Day.
The kabocha squash is sweeter than a regular pumpkin so it yields a silkier, richer, and sinfully decadent taste. The end result is a pumpkin pie that tastes almost like a custard, even close to a creme brulee. It’s a staple at the Team Eat A Duck household and have won many praises as the best-ever pumpkin pie every Thanksgiving.
Give their recipe a try this week and happy Thanksgiving!
(Click Page 2 for the Kabocha Pumpkin Pie Recipe)
Pages: 1 2Tagged as: kabocha • pie • pumpkinThursday, November 17, 2011
Pumpkin Fried Rice
Well! How about that Halloween snow storm! I’m pretty disappointed in how fast autumn just flew by this year, especially since my hectic schedule these past couple of months with my book and trip to China left little time to fully enjoy my favorite season. There was no apple picking this year. No pumpkin carving. No lazy weekend days of making pies and breads and pandowdies.
Fortunately, then, for the Manhattan and Brooklyn farmer’s markets. They may be much more crowded and expensive than, say, a roadside farmer’s stand off a country road, but they still offer a whiff of all the niceness fall has to offer. Plus, the markets are outdoors year-round, which leads me to acknowledge that if the vendors can work outdoors for 8 to 10 hours straight, I too can get through these long months of cold weather (i.e. I’d be a total wimp to not venture outside to pick up onions, or my dry-cleaning.)
I meant to post this before Halloween but didn’t get a chance to until now. I had picked up a sugar pumpkin from the Grand Army Plaza Greenmarket a few weeks ago and wanted to do something other than make soup. I had some leftover rice in the fridge and scallions that needed to be used up, so I decided to throw together a pumpkin fried rice.
Sugar pumpkins and kabocha squash may be the best to use, since they still hold their firmness during roasting. You’ll want to cut the pumpkins into large wedges for the roasting; it’s too hard when raw to cut into smaller pieces. I soaked up some dried shiitake mushrooms that were in my cabinets, but you can easily substitute fresh shiitake or cremini mushrooms. With chopped scallions as a final touch, voilà! A quick east-meet-west seasonal meal. Or maybe even an unexpected side dish later this month for Thanksgiving.
_________________________________________
Pumpkin Fried Rice
Serves 4 as part of a multi-course meal, or 2 as a main dish
1 2- or 3-pound sugar pumpkin or kabocha squash
4 or 5 dried shiitake mushrooms
3 cups leftcover basmati, jasmine, or long-grain rice
2 tablespoons vegetable oil
1 shallot, chopped
1 scallion, white and green parts finely chopped
Salt and pepper to taste
Tagged as: Pumpkin, Rice, Vegetarian Wednesday, November 2, 2011
Pumpkin Rice Noodles
This pumpkin noodles with minced pork is one of my favorite noodle recipes. I love to order this at my favorite Taiwanese noodle house.
The pumpkin rice noodles oozes the sweet taste of pumpkin which adds a nice texture and color to the dish. This is a quite and easy recipe that is both tasty and filling. With Halloween just around the corner and the abundant supply of pumpkin means that you can use it to make this wonderful dish.
The recipe was originally published on InSing.com and in metric measurement. To convert, please use the conversion tool.
(Click Page 2 for the Pumpkin Rice Noodles Recipe)
Pages: 1 2Sunday, December 19, 2010
Pumpkin Crème Brûlée & How to Caramelize Crème Brûlée Video
Before writing this post I almost stumbled into saying that some of our other pumpkin recipes were boring. But then after reading another’s brilliant post on a completely different non-food topic, I realized this wasn’t accurate. Skilled writers are more than a mere pleasure to read, they make you think. Their words stimulate the mind, help keep us from stumbling through life mindlessly reacting and reaching.
Roger Ebert recently wrote on his blog some thoughts on loneliness. He remarked how he has never felt particularly lonely. Beginning as a child then continuing throughout his growing and mature life, he would embrace time alone, even casting himself into “pleasurable exile.” This was something which I could deeply relate to.
Growing up on a cattle ranch, with only about 6 or 7 neighboring households in a 10 mile circle, being comfortable when alone gets hardwired into the soul. “Self-contained” as Mr. Ebert writes.
Being alone, even when surrounded by people, allows the pleasure of pondering, exploring, and observing much easier than when engaged in the interaction of society. This ingrained mindset of continually thinking and mentally exploring also combats another dreary psychological state, boredom. Neither Diane or I find ourselves getting bored. Our heads won’t let us.
A short while ago in a post we mentioned being bored with our ole stand-bys for butternut squash. In reflection, boredom wasn’t a fair way to describe it. The recipes mentioned, when perfectly made, still bring a soul warming delight and we relish in eating them, but our minds and palates are always seeking and observing life around us. To find an alternative way of preparing an ingredient is something which is brings a different pleasure, however that doesn’t result in taking away from the love of the “ole stand-by”.
Hot from the oven, fresh pumpkin puree for the creme brulee
If we are enjoying the satisfying pleasure and love of the familiar and traditional, which brings a joy deep into the soul the way very few things can, or whether we are enjoying something new, stimulating the senses to a heightened level as they become roused by the unfamiliar, either way we still enjoy the delectable consumption. The thrill in one doesn’t denigrate the satisfaction of the other.
With Thanksgiving in the eminent near future, such as this Thursday (crazy!) the menu planning is hitting the final stages and dessert is still to be determined. Normally I’ll make a white chocolate pumpkin cheesecake and it is really good. However our mischievously wandering minds have also been contemplating something new, a brown sugar pumpkin crème brûlée.
Two caramel options: Top has super-fine sugar, bottom has brown sugar
Decision, decisions. Shall we feast upon the comforting and deliciously familiar or shall we change things up a bit and offer a dessert different from anything we’ve had in the past?
This pumpkin crème brûlée recipe is really good… Especially when using our home roasted pumpkin puree and freshly grated Vietnamese cinnamon. Although the pumpkin cheesecake gets the same treatment plus fresh ginger in the graham cracker crust. Damn, the decision in getting even harder.
The pumpkin crème brûlée is easier and quick to make. Hmmm. Either way dessert will not be a bore!
- Todd
Video we produced for Thermador showing you How to Caramelize Creme Brulee – Chef Kyle from Thermador give great tips on how to safely and effectively create the perfect creme brulee top!
oh yum, all gone!
Print This Recipe Brown Sugar Pumpkin Crème Brûlée Recipe
This is almost like a pumpkin pie without the crust. But with a crusty caramelized sugar top. It is also a great option if you have gluten-free people to consider, a topic which obviously has come to the forefront of allergy concerns. For us the decision to make it is just pure tastiness. There are several options for the caramelized top: an oven-dried brown sugar, superfine sugar, raw sugar, and regular sugar. Each have their merit. The brown sugar has a great flavor, but can burn a little too easily and doesn’t develop a thin-ice like structure (some may like it’s texture better if regular crème brûlée toppings are too firm for them.) Super fine is fantastic for a super thin-ice crust. It’s great to have on hand for cocktails too! Makes 8 5?crème brûlées.
15 oz (425g) Pumpkin Puree, preferably home roasted
3/4 c (200g) Brown Sugar
5 lrg Egg Yolks
2 t (10ml) Vanilla Extract
1 t (3g) ground Cinnamon, freshly grated Vietnamese Cinnamon if you can find it
1/4 t ground Allspice
1/4 t ground Clove
1/4 t ground Cardamom
1/4 t Sea Salt
3 c (700ml) Heavy Whipping Cream
8 T Brown Sugar, or other preferred sugar for topping crème brûlées
Preheat oven to 325°F
1. Combine pumpkin puree, 3/4 c brown sugar, egg yolks, vanilla, spices, and sea salt in a med. bowl. Whisk to combine.
2. In a medium saucepan, heat whipping cream just to a boil. While cream heats, also begin heating a teapot full of water to use in the bain marie for baking the crème brûlées. Gradually whisk hot cream into pumpkin puree mix.
3. Place 8 – 5? diameter x 1? deep ramekins into 2 large roasting pans. Carefully divide mixture evenly between the ramekins. Using a funnel to avoid splashing, pour enough water into the roasting pans to come 3/4's up the sides of the ramekins. Carefully place roasting pans in oven. (Alternately – place roasting pan w/o water on oven rack pulled partially out. Fill it with water 3/4's up the sides of the ramekins, then carefully slide rack into oven.)
4. Bake until custards are just set (edges will be set but the center will still have a little wiggly when gently shook), about 35 minutes. (If you over bake the custards they will get tough and loose their smoothness, and if you under bake they will be a little runny.) Carefully remove custards from oven, then using a spatula, remove ramekins from water bath and place on a towel. Cool slightly at room temperature, then refrigerate custards until cold.
5. If using brown sugar for the topping, preheat oven to 300°F. Line a sheet pan with baking paper, spread out brown sugar into an even, thin layer. Put in oven for a until it starts to dry out (@3-5 min.). Remove from oven, allow to cool, then roll with a rolling pin to break up into granules again. Reserve until you are ready to serve the creme brulees.
6. When ready to serve, spread an even thin layer of dried brown sugar (or whatever sugar you are using). Using a torch or under the broiler, melt and caramelize sugar. Allow to cool to set sugar, then serve.
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