Nov 2014

Chef John Dion’s Pumpkin Créme Brûlée

Johnson and Wales Culinary Arts Professor Chef John Dion recently shared how he is going to pair his favorite ‘Gansett brews with Thanksgiving dinner. He was also gracious enough to share his personal Pumpkin Créme Brûlée recipe with us, a dish that he says perfectly complements that Autocrat Coffee Milk Stout, and is a great way to finish your Thanksgiving feats!

Chef John Dion’s Pumpkin Créme Brûlée

1.5 cup heavy cream
.5 cup milk
1 pinch nutmeg
½ pinch clove ground
4 eggs yolks large
½ cup sugar (granulated)
¼ cup pumpkin puree (can)
1/3 cup Raw sugar

1. Heat in a medium sauce pan the heavy cream, milk, nutmeg and clove, stirring occasionally just below a boil. Turn off and let the flavors infuse.
2. In a bowl add the egg yolks and sugar whisk well
3. Slowly temper into the egg and sugar mixture the infused milk and cream.
4. Whisk in the pumpkin puree
5. Pour mixture into oven proof dishes (ramekins)
6. Place into a shallow pan with hot water
7. Bake at 300 (pre-heat your oven) 30-40 minutes, custard should jiggle when moved
8. Let cool 15-20 minutes, cover and refrigerate at least 8 hours
9. Top each dish with raw sugar, place dishes on sheet pan (cookie sheet)
10. Place in pre-heated oven on broiler, and caramelize the sugar, or you can use your kitchen torch and caramelize each dish, let set and serve.