Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. ...
If you don't normally eat pumpkin until fall, you're seriously missing out on some fabulous summer desserts! This no-bake pumpkin brulee is a perfect example of that. Each pretty little ramekin is creamy, soft, fluffy and so light, it's just the dessert you've been looking for on those hot summer nights.
This brulee is as light as mousse but still has that deliciously crunchy caramelized top that you crave with normal creme brulee. To keep with the cool summer theme, serve with a fresh dollop of whipped cream or ice cream!
In a large mixing bowl, whisk the flour and salt together. Add the whipping cream and whisk until mixture is smooth and thick. You want it to be as smooth as possible without any lumps. Add egg yolks, one at a time, whisking well after each addition.
Mix the brown sugar and milk together.
In a saucepan, heat pumpkin and pumpkin pie spice over medium heat until fragrant, about 1 minute. Gradually add the milk mixture and whisk well. Heat mixture, whisking constantly, until it starts to bubble on the sides, about 2–3 minutes. Remove from heat and add half of the mixture to the egg and cream mixture. Whisk completely.
Pour mixture back to the original saucepan (with the remaining milk mixture) and whisk to incorporate. Continue to heat mixture on medium, whisking constantly, until it starts to simmer and large bubbles come up from the top. This will take about 3–5 minutes. While whisking, be sure to cover all the sides and scrape the bottom so nothing sticks.
Pour mixture evenly among 4 flan pans or ramekins. Chill for about 1 to 2 hours, or until set. To brulee the top, add sprinkles of sugar over the top. Using a kitchen torch, caramelize the sugar.