Tuesday, October 22, 2013

Pumpkin Creme Brûlée Shots



Why is this a Foodgasm?

Pumpkin Palooza is happening NOW! Us ladies we love some pumpkin and we like some spice for the fall. You know I gotcha covered with some amazing treats and I lowered the fat. Make sure you head over to my Facebook page today (10/23), I am hosting a pumpkin party, so make sure you check out my recipes as well as all my food blogger friends pumpkin recipes!  Stop bye and share your recipes with me!

So how does Pumpkin Creme Brûlée sound? AMAZE-balls! Not only did I but the fat, but I made it MUCH easier to make at home. Best part, you get to play with FIRE! Ohhhh yeah! So I wanna give a nice shout out to my girl Jenni from Pastry Chef Online for this recipe. When I saw it, I just knew it was happening at NY Foodgasm HQ! This is actually more of a pudding, but it is so creamy and delish with that same charred sugar crust, you won't miss the original. I made a couple adjustments from the original recipe to cut a little fat, but overall I kept true to her recipe. I mean it is a GREAT recipe with Maple syrup and spices, YUM! When I saw the lemon, I was thinking "NO way!" but it TOTALLY works! She is a pro and I trusted her.

As soon as I saw this I knew I was gonna make it Pumpkin Creme Brûlée. I was actually invited to a holiday food exchange party and I made these for it in individual shot glasses and even got cute little spoons. We were judged, like on Iron Chef on Presentation, Taste, so on. I won presentation, YAY! I am so anal I made sure I bought 16 matching shot glasses and cute little spoons. **obsessed**

So enough of my rambling, here is the recipe and the food porn!



What you need

2 teaspoons fresh lemon juice
 1 teaspoon vanilla extract
¼ teaspoon maple extract (optional)
1½ Tablespoons butter (or light butter, I used Smart Balance)
1 cup whole milk, (I used 2%)
2/3 cup pumpkin puree (homemade or canned–not pie filling)
2 Tablespoons cornstarch or flour
2 egg yolks
¾ teaspoon kosher salt
4 oz (by weight) pure maple syrup (about 1/3 cup)
½ teaspoon cinnamon
¼ teaspoon pumpkin pie spice
cinnamon sugar mixture to torch on top.


How to make it

1- Set aside 2 teaspoons lemon lemon juice, 1 teaspoon vanilla extract and 1 1/2 tablespoons butter in a bowl.
2- In a medium saucepan whisk together 1 cup milk, 2/3 cip pumpkin puree, 2 tablespoons cornstarch, 2 egg yolks, 3/4 teaspoon salt, 1/3 cup pure maple syrup, 1/2 teaspoon cinnamon and 1/4 teaspoon pumpkin pie spice.
3- Heat on medium and keep mixing the mixture. It will start to thicken after a while.
4- When it starts to boil/ bubble keep whisking to keep it from getting lumpy. and immediately add the ingredients you set aside at the start.
5- Let the pudding boil for no more than 30-45 seconds and remove from heat.
6- Chill it
7- Torch the Cinnamon and sugar right before serving. (If it sits too long it will dissolve into the pudding.) I used a manly Butane torch, since my friend had one.



Nutritional Information

Please note the servings are very small I made them in shot glasses. You can make them larger, but these stats are for the shots.

Each shot is 2 points plus on Weight Watchers.