Sunday, November 3, 2013

Pumpkin Creme Brûlée

This is a modified recipe from Kris Holechek Peters’ book  Vegan Desserts in Jars.

Pumpkin Creme Brûlée
Serves: 6

  • 6 4oz. Canning Jars
  • 3/4 cup Vanilla Almond Milk
  • 1/2 cup Cashews
  • 1/2 cup Brown Sugar
  • 1 15oz. can Pumpkin puree
  • 1/4 cup Maple Syrup
  • 6 tbsp. Raw Sugar
  • 1 tsp. Vanilla Extract
  • 1 1/2 tsp. Pumpkin Spice
  • 1∕4 tsp. Sea Salt

  1. Soak Cashews in Milk for 30 minutes
  2. Then using a food processor or Vitamix, blend Cashews & Milk until creamy
  3. Add Brown Sugar, Pumpkin, Maple Syrup, Vanilla & Seasonings & blend until smooth
  4. Over medium-high heat, bring mixture to a bubble until it starts to thicken, about 5 minutes, stirring frequently
  5. Divide mixture among Canning Jars, leaving 1/4" of space
  6. Allow to set in the fridge until ready to serve
  7. Prior to serving, top each brûlée with 1 tbsp. of Raw Sugar
  8. Turn broiler to high and move rack to leave 2" of space between the jars and broiler
  9. Heat until the Sugar caramelizes and becomes brown, 30 seconds to 2 minutes

Hoff Thoughts: If you've got one of those nifty kitchen propane torches, you can use that instead of the broiler - a ton more fun!

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