Pumpkin Brûlée
Pumpkin Brûlée
A big part of the Holidays for me are the classic movies, decorations and or course food that you only seem to make around this time of year. Hello stretchy pants! I wanted to create a dessert series that satisfies those holiday cravings without being derailed. Enter…..Pumpkin Brûlée.
Here’s What You’ll Need:
Pumpkin Puree - Half Can
Coconut Creme - 1/4 Can
Maple Syrup - 1/4 Cup
Gelatin - 1/2 TBSP
Cinnamon - Pinch
As always, it’s important to get high quality ingredients, if any of your products mention any sort of preservative, filler or “natural flavor” it’s a no-go. You’re going to take all of these ingredients and place them in a blender, make sure to sprinkle in the gelatin little by little so it doesn’t clump. I prefer Vital Proteins Beef Gelatin and basically everything else they make.
Split this mix between two ramekins and let set in the fridge for one hour. You can then bring them out and let rest at room temp for another hour. Once you’re ready to serve take a spoonful of Maple Syrup and softly pour over the top. If you have a Creme Brûlée torch, get to it! If not, the broiler works too, just be careful this heats REALLY fast. The top will bubble and crisp up giving that amazing Brûlée flavor. It won’t be as thick as the classic dish but it’ll do! Careful to let the dish rest for a few minutes as the top will be hot!
Enjoy!
