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Sous Vide Chai Pumpkin Creme Brulee packed with some of my favourite fall flavours and cooked to velvety smooth perfection.
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Sous Vide Chai Pumpkin Creme Brulee

Sous Vide Chai Pumpkin Creme Brulee packed with some of my favourite fall flavours and cooked to velvety smooth perfection.
Course Dessert
Cuisine French
Keyword creams and custards, creme brulee, sous vide
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 servings
Author i sugar coat it!

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.
    Sous Vide Chai Pumpkin Creme Brulee packed with some of my favourite fall flavours and cooked to velvety smooth perfection.
  • Serve with a dollop of whipped coconut cream and sprinkle of chai crumble.