- 8 yolks Large eggsSave the egg whites and use them for something later, like an egg white omelette
- 2 cups Heavy Whipping Cream
- 1 cup Canned Pumpkin
- 1/2 cup Maple Syrup
- 1/4 cup packed Brown Sugar
- 2 teaspoons Vanilla PasteCan be replaced with Vanilla Extract
- 1 teaspoon Cinnamon
- 1/2 teaspoon Fresh Nutmeg
- 1/3 cup Sugar
Every year I invite family and friends to my house for Thanksgiving. The backyard gets all gussied up and then I spend two full days preparing food. Yes folks, that must mean I’m crazy. But it’s a good crazy. Each year the menu is the same but different. I utilize different types of cooking methods from stove top/oven cooking, smoking on my Traeger and utilizing my Anova’s (yes, plural) to create something that is Sous Vide. In 2018 I did Augratin Potato’s and this year I am going to make Sous Vide Pumpkin Maple Creme Brûlée. Pumpkin pie may be a Thanksgiving staple, but I think it’s okay to swap it up. This brûlée is thick, creamy and rich. By putting it into 4 ounce jars there is likely to be less mess and if family/friends are to stuffed to eat dessert at that moment – they can take home their own individual jar to eat later. Another plus!
I’ve made Creme Brûlée using a water bath in the oven. But that is hard. You have to pull the brûlée out of the oven when it hits that sweet spot of being a smooth creaminess, not thick like custard. This can be tricky, especially if you’re a novice to cooking. By using he water immersion cooking method all your really doing is getting the food up to the temperature that dictates the level of doneness. You can’t over cook something if their ‘done’ temp is 174 and your heat is only set to 174. In the oven if your temp is 300 but the food is actually perfect at 174… see the problem?
Sous Vide Pumpkin Maple Creme Brûlée is creamy and rich. It will go perfectly with your Thanksgiving dinner.
Sous Vide Prep
Set your sous vide station up. Fill your pot 3/4 to the top with hot tap water and attach your water immersion machine. Set the temp to 174F. Due to the higher temperature I highly recommend that you set your water pot on a trivet or on something that will prevent the heat from causing problems for your counter top.
Get your canning jars ready
For this recipe you’ll want to use 4 ounce Ball canning jars. You can use 8 ounce jars if you prefer, just remember you’ll only get half as many servings..
Make sure the jars and lids are cleaned out. Set them aside.
Preparing the Creme
** Before beginning this process I recommend that if possible, you use a bowl or large (8 cup) measuring cup that you can easily pour from. If you don’t have one a normal bowl will do, but one you can pour from makes it easier to transfer the Creme into the Ball canning jars **
Using a blender set to medium high speed, cream your egg yolks. While blender is still on, slowly add heavy cream, pumpkin, maple syrup and brown sugar. When all the lumps are gone and the cream is thick and smooth, add vanilla paste, cinnamon and fresh nutmeg. Blend until everything is incorporated.
Pour equal amounts of the Creme into the Ball canning jars. If you’re not able to pour, use a ladle to distribute equal amounts into your jars.
Add lids to the jars. Make sure they’re closed firmly. Wipe down the jars and then carefully lower them into the pre-heated water, carefully. The water is hot and you do not want to burn yourself or drop the jar.
It is okay to stack the jars just make sure that the hot water covers the entire jar, top to bottom.
Remove the lids from the Ball canning jars. The customer should be firm but still a big jiggly/wet looking. Add a tablespoon of sugar to each jar. Use a small cooking torch to brown the sugar. Make sure you aim for the center of the sugar, not the rim of the jars. If you do this (I learned the hard way) eventually the rim of he jar will shatter into large pieces which means that jar of yummy Pumpkin Maple Creme Brûlée will have to get thrown away (sad news indeed).
Serve and enjoy!