Sous Vide Chai Pumpkin Creme Brulee packed with some of my favourite fall flavours and cooked to velvety smooth perfection.
I love all things pumpkin, so it's a little surprising that this Sous Vide Chai Pumpkin Creme Brulee is my first pumpkin recipe of the season! If you follow my Instagram feed, then you may remember seeing me make these on my #sousvidesundayseries story last weekend.
I love using my sous vide to make custard bases, because it is simply fool-proof and effortless. I also love that while we are at work, that 24-hour brisket is at home cooking to perfection. A quick broil or sear when we get home and dinner is ready in a snap!
This Sous Vide Chai Pumpkin Creme Brulee is easy peasy! I started with some of my favourite flavours that I used here, topped with my long-time whipped coconut cream topping and added a little crunch with some leftover crumble from a bonbon recipe I recently made. (wow, that's a long sentence...)
A quick crack of the thin sheet of caramelized sugar revealed a decadently, smooth and flavourful spiced custard. If you are a chai or pumpkin fan, like I am, this dessert will hit all the right spots.
Tips for Sous Vide Chai Pumpkin Creme Brulee Success:
- I use canned pumpkin puree from time to time, but nothing beats homemade, if and when time allows. No sous vide? Use your oven to cook up a batch of your own puree. Leftovers may be refrigerated for a week or two, or frozen for a few months.
- When sealing the mason jars, do not tighten the lid all the way - this may cause the glass to crack from built up pressure. You want to close it tight enough so that water does not get it, but where it requires little effort to unscrew the lid with your finger tips.
- Torch the sugar just before serving and do not return to the refrigerator after this step. Sugar is hygroscopic and will soften as it absorbs moisture.
- If this is your first foray into bruleeing, use white granulated sugar. You will be able to better gauge doneness with less risk of over torching.
Here's a quick video for those who like visual cooking aids.
Ingredients
Equipment:
- sous vide immersion cooker
- heat-proof bin or pot
- jar lifter or tongs
For the pumpkin puree:
- 1 small pumpkin
For the custard:
- 350 grams cream coconut or 35%
- 6 grams chai blend homemade, or store-bought
- 5 egg yolks
- 70 grams pumpkin puree homemade, or store-bought
- 65 grams granulated sugar
- 14 grams muscovado sugar
- 3 grams vanilla bean paste
- pinch salt
For the toppings:
- muscovado sugar for bruleeing
- whipped coconut cream optional
- chai crumble optional
Instructions
Make the puree:
- Set the sous vide cooker to heat the water bath to 85ºC/185ºF.
- Wash, peel and cu pumpkin into small cubes. Place in a food-safe vacuum bag and seal. (see tips above, if you do not have a vacuum sealer) Cook in water heated bath for 50 minutes.
- When ready, remove cooked pumpkin from water bath and add to a blender, food processor, or use an immersion blender. Set aside to cool.
Make the custard:
- Reduce water bath temperature to 80ºC/176ºF. Add the empty mason jars to warm with the water. This will help prevent cracks and breakage.
- In a small saucepan, whisk together the cream and chai spice. You may choose to heat the cream, but it is not necessary. In this instance, I warmed the cream and spices.
- In a medium bowl, combine all the remaining ingredients until well combined - I like to use an immersion blender. Slowly stream the cream/chai mixture into the pumpkin mixture, while mixing. Remove jars from water bath, dry the insides and evenly distribute among the four jars and seal, finger-tips-tight with the lids. (see tips above)
- Submerge the jars in the heated water bath and cook for 60 minutes. Remove from the water bath when ready and place on a towel on the counter to cool at room temp. Transfer to an ice bath, then refrigerate for at least 4 hours, or overnight ideally.
- Remove from the refrigerator and let sit for 10-15 minutes before bruleeing. Sprinkle with sugar and use a culinary torch to caramelize the sugar.
- Serve with a dollop of whipped coconut cream and sprinkle of chai crumble.
Jane says
Pumpkin & Creme Brulee in the sentence almost sent me over the edge - this is genius! Thank you so much for sharing <3
jacquee | i sugar coat it! says
Glad you like, Jane! 🙂
Katie | Healthy Seasonal Recipes says
What a cool idea! I would have never thought of using a sous vide technique for custards.
jacquee | i sugar coat it! says
Oh, it is PERFECT for that!! I use it for ice cream bases too. Fool-proof!!
Brandi says
Oh my goodness, this looks so tasty! I'm in love with your photography, too!
jacquee | i sugar coat it! says
Thanks a whole sweet bunch, Brandi! xx
Tara says
How beautiful! I love all those wonderful flavors. Thanks for the tips too to make that crisp topping. Definitely the perfect elegant dessert for the holiday season.
jacquee | i sugar coat it! says
Many thanks, Tara! Pleased you found the tips of value. Happy Thanksgiving!
Julia says
My mouth is watering here looking at your photos 🙂
jacquee | i sugar coat it! says
Then my job here is done, Julia!! 😉 Thanks!