recipe, sponsored, sweet

Dairy-free Pumpkin Creme Brulee

Creme brulee is really a delicious treat. It is one of my Mom’s favourites, falling to second place just behind creme caramel. But given the season I thought I would spruce it up a bit. You know, give it a bit of a rejuvenation, or pull a Rene Zellweger. I thought I’d make a version that is suitable for our lactose-free readers but delicious enough that even the no-dietary-restriction readers will enjoy it!

So, what’s a creme brulee without the “creme”? It’s not a whole lot to be honest. Which is why I added pumpkin puree, which stands in for the cream and contributes to the velvety texture. I think I actually prefer it with pumpkin!

Bonus: no risk of running into “thick and eggy” creme brulees! The pumpkin ensures the texture is just right: rich, creamy, light on the tongue, velvety… the perfect base for a thin crust of caramelized sugar.

The icing on the cake is that this recipe is enhanced with just a touch of spice and uses Almond Breeze almond milk. Healthy and delicious!

Polish those spoons!

 

Dairy-free Pumpkin Creme BrulΓ©e

Ingredients:

  • 4 egg yolks
  • 1 cup Almond Breeze unsweetened vanilla almond milk
  • 3 tbsp dark brown sugar
  • pinch of salt
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp ground ginger
  • 1/8 tsp ground clove
  • 1/3 cup pumpkin puree
  • about 4 tsp of granulated sugar to make the brulee top

Directions:

  1. Preheat oven to 300F
  2. Whisk the egg yolks in a medium size bowl and set aside
  3. Bring 1/2 cup of almond milk to a simmer with the brown sugar and salt. Once it reaches a simmer remove from heat and stir in the vanilla and spices.
  4. Gradually add the milk mixture in a steady stream to the egg yolks, whisking constantly to ensure they do not form solids. Stir in the pumpkin puree. Divide the mixture evenly among 4 ramekins (or other small heat-resistant containers)
  5. Place the ramekins on a deep baking pan and pour very hot water around the outside of the ramekins until it reaches about half way up the sides of the ramekins. Bake for 50-55 minutes or until they are cooked through (your kitchen will smell wonderful at this stage!)
  6. Once they are cool enough to handle, put them in the fridge for at least two hours prior to serving.
  7. When ready to serve, sprinkle 1 tsp of granulated sugar on each custard and caramelize it with a kitchen torch or under the broiler. Serve immediately.

This post was sponsored by Almond Breeze. All photos, recipes, and opinions are entirely my own.