Chef Jordan Lloyd of Bartlett Pear Inn joins us in the kitchen. Today, he’s making “Jack Be Little Pumpkin Crème Brûlée.”
Jack Be Little Pumpkin Crème Brûlée:
12 Jack Be Little Pumpkins, topped & hollowed
1 quart Milk or Heavy Cream
1 large Vanilla Bean, split, scraped
1 Cup Sugar, divided
8 large Egg Yolks
½ teaspoon cinnamon
¼ teaspoon nutmeg
2 cups Pumpkin Pulp (jack pumpkin hollows)
-Preheat the oven to 325 degrees F.
-Bring the cream, vanilla bean, vanilla bean pulp, pumpkin pulp and ½ cup sugar to
a light simmer on the stove. Turn the heat off and allow the ingredients to steep for
10 minutes. Using a potato masher, press the pumpkin pulp through the cream to
extract flavor.
-Beat the egg yolks and remaining sugar together until light ribbon.
Slowly pour the hot vanilla cream over the sugared egg yolks until all is
incorporated whisking vigorously.
Strain the pulp from the hot custard cream through a mesh strainer into a pitcher.
Pour the pumpkin cream into the hollowed out jacks.
Bake the jacks in a water bath 40 – 45 minutes or until the custard is set. Times may
vary due to nature.
Check by giving a slight nudge to the side of the pan or pumpkin. Watch the
custards carefully for a loose or firm ripple in the pumpkin cream. Check the mini
pumpkins individually as they may finish variously.
Traditional Finish: Once cooled to room temperature, dust granulated sugar
across the top and lightly toast with a blowtorch. Allow the newly formed thin crispy
crackling to cool. Enjoy!
Seasonal Finish: Dust with Cinnamon Sugar and torch. Serve with sweet whipped
cream, pumpkin marmalade and finish with chocolate mint or tarragon. Add a
sprinkle of nutmeg on the whipped cream. Enjoy.
