One of my favorite things about Fall and the holiday season in general is the abundance of pumpkin flavored…everything really. Before my evolution into paleo, I can safely say that I consumed my fair share of pumpkin pies, lattes, cakes, muffins among others. Once I gave up sugar and grains however, all that changed (for the better to be sure).
Last month while at a celebratory dinner, a crème brûlée trio was served for dessert. It’s a fairly simple dessert to make really and with a few tweaks, could be made totally paleo. Bonus, especially now for me since I’m tapering off some of my epilepsy medication. I decided right there that I should give it a shot and what better time of year than now to make a pumpkin pie crème brûlée? Turns out, making crème brûlée in different flavors is quite simple. The base recipe stays the same and you just add different flavors in the steeping process, much like ice cream making.
Lately, I have tried my hand at making this classic with a little twist: the Sous Vide Supreme. Since I was selected earlier in the year to compete in the Paleo Blogger Sous Vide Showdown, I had only used it for savory dishes like steak, chicken, and/or eggs, and let me tell you, I use it at least twice a week. I had read plenty about the Sous Vide Supreme’s ability to actually BAKE desserts. At first thought it doesn’t seem like it would work. I mean, there’s WATER in there. How could you possibly bake using this thing? After a little research, it was really a simple method. The result is not only a tasty dessert that tastes exactly like pumpkin pie, but it’s also high in quality fat and since I used coconut sugar, it stays low on the Glycemic Index which is good for my epilepsy treatment.
- First, properly set the water level in your sous vide by placing the perforated grill plate on top of the baking rack in the sous vide. Fill 4 ramekins with water and arrange them on the grill plate. Fill sous vide with just enough water to come within ¼" of the top of your ramekins.
- Remove ramekins and dry well. Set aside.
- Preheat Sous Vide to 195°F/90.5°C
- Grease ramekins with butter and set aside.
- In a small saucepan, add heavy cream and whisk in pumpkin pie spice. Heat over medium low heat until cream starts to bubble around the edges. About 10 minutes.
- While cream is heating, use a stand mixer to whisk egg yolks, pumpkin, coconut sugar, vanilla and salt until evenly incorporated throughout.
- Slowly pour cream mixture into egg mixture and whisk together until evenly combined.
- Divide mixture evenly between the four ramekins and cover ramekins with foil.
- Place ramekins on grill plate in your sous vide and cook for 90 minutes.
- Remove ramekins and let come to room temperature then refrigerate 4 hours or even overnight before serving.
- When ready to serve, sprinkle 1 tbs coconut sugar evenly over custard and caramelize with a kitchen torch or under a broiler.
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