Maple Pumpkin Crème Brûlée

by Jenn on October 19, 2009

in Desserts,Gluten Free

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To end our lovely anniversary dinner, I just had to make crème brûlée.  It is super easy, one of our favorite desserts, and seemed like a great ending to our wonderful evening.  I wasn’t terribly creative with this recipe, but not everything needs to be a large production.  Since dinner was clearly the time and attention-intensive part of our meal, I wanted something that I could make well ahead of time and not have to worry about until it was time to enjoy.  This was perfect for that.  I based my dessert around Emeril’s pumpkin crème brûlée recipe, with a few tweaks, but nothing really major.  The biggest difference is that I used maple syrup instead of brown sugar, and canned pumpkin puree so I didn’t have to strain it.  Also real vanilla bean adds a nice touch – if you can use it, it just works so much nicer than vanilla extract does.

The hardest part is not having a blow torch to effectively “brûler” the dessert.  Once they were baked and chilled, I coated them with sugar and put them under the broiler, but even turning them did not allow the sugar to caramelize evenly.  Maybe I will ask for a blow torch for Christmas, haha.