Note: I used garam masala because this dessert was destined for an Indian food potluck. You may choose the more traditional spices found in pumpkin pie or Emeril's suggestions.
Pumpkin Coconut Crème Brulee
adapted from Emeril’s recipe
- 1 cup coconut milk
- 1 cup heavy cream
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- ½ tsp garam masala
- 1 cup mashed pumpkin
- 8 egg yolks
- approx 2 tbs raw sugar for the top (I hear granulated works fine too)
In a medium saucepan, heat the coconut milk, heavy cream, sugars and garam masala just to the boiling point, stirring frequently.
While the cream is heating, in a large glass or non-reactive bowl, whip the egg yolks until they are pale, about 2 minutes.
Temper the eggs by adding about a cup of the hot cream slowly with vigorous whipping. Add the remaining cream and mashed pumpkin. Whisk well to mix thoroughly.
Strain the mixture through a semi-fine sieve. Don’t skip this step because the pumpkin may have some coarse or gritty bits in it. Divide the custard among eight ½ cup ramekins or a casserole dish that can hold about 4 cups. Place in a water bath (use boiling water), making sure the water goes at least halfway up the sides of the ramekins or casserole. Bake at 300F. The ramekins will take about an hour. It took me 1.5 hours for the larger casserole. These times are approximate. The custard will not be firm like a quiche, but it shouldn't appear runny either. It’s best to use your judgment. If it still looks too wobbly, leave it in for longer, checking every 10 minutes or so.
Once the custard is done, remove it from the oven and place it on a rack to cool to room temperature before sticking it in the fridge to set overnight.
To serve, put the custard in the freezer for at least 30 minutes before caramelizing the sugar on top. If you are going to use a broiler for the job, freeze the custard for 45 minutes to 1 hour, otherwise the custard will be warm and loose, rather than thick and creamy. Trust me, it won’t freeze through. Serve immediately after caramelizing the sugar.
This is my submission to Weekend Wokking (just in the nick of time!), created by Wandering Chopsticks. Precious Pea is hosting this month. Check out the round-up at her site this coming Wednesday to see the other submissions and to get the next secret ingredient. To find out who’s hosting or if you’re interesting in hosting, click here.