Thanksgiving with the Coast Guard: Pumpkin Crème Brûlée

Thanksgiving is a time for friends, family and, of course, food! All this week, Coast Guard Compass will be sharing Thanksgiving recipes from Coast Guard food service specialists stationed around the globe.

If you’re still looking for that perfect side dish, a recipe for your main course or an amazing dessert, these Coast Guard food service specialists have got you covered!

Stay tuned all week as we share these original and creative fall favorites, enjoyed by Coast Guard crews throughout the holiday season. If you have any suggestions or fall favorites of your own, please feel free to leave them in the comments below.

Chief Petty Officer Michael Shultz, a food service specialist currently serving as the senior special command aide to the superintendent of the U.S. Coast Guard Academy. U.S. Coast Guard photo by Petty Officer 2nd Class Richard Brahm.

Chief Petty Officer Michael Shultz, a food service specialist currently serving as the senior special command aide to the superintendent of the U.S. Coast Guard Academy. U.S. Coast Guard photo by Petty Officer 2nd Class Richard Brahm.

Our final recipe comes from Chief Petty Officer Michael Shultz, a food service specialist currently serving as the senior special command aide to the superintendent of the U.S. Coast Guard Academy. Enjoy!

Pumpkin Crème Brûlée

Ingredients:
8 egg yolks (free range preferred)
½ cup sugar
3 cups heavy cream
7-8 tablespoons canned pumpkin
¼ cup vanilla syrup (torani)
1/8 teaspoon pumpkin pie spice
2 teaspoons vanilla bean paste

Directions:

Pumpkin Creme Brulee, as prepared by Chief Petty Officer Michael Shultz. U.S. Coast Guard photo by Petty Officer 2nd Class

Pumpkin Creme Brulee, as prepared by Chief Petty Officer Michael Shultz. U.S. Coast Guard photo by Petty Officer 2nd Class Richard Brahm.

1. Preheat oven to 350 degrees F
2. Crack eggs and separate yolks into medium stainless steel bowl.
3. Put 3 cups cream, canned pumpkin, ½ cup sugar, vanilla syrup, pumpkin pie spice, and vanilla bean paste into small pot, mix together with small whisk, and then cook on medium low heat until hot. The cream mix should have small bubbles around the edge of the cream, but not yet be at the boiling stage.
4. Slowly pour cream mix into egg yolks and combine with a small whisk.
5. Put 7 ramekins into a large pan, evenly spacing them throughout and prepare a water bath by adding enough water to the bottom of the roasting pan that it comes to halfway up the sides of the ramekins.
6. Slowly add the egg/cream mix to each ramekin, leaving at least ½ inch from the top of each.
7. Carefully place roasting pan into center rack of oven and bake at 350 degrees F for 1 hour to70 minutes or until cream mix sets. It should be slightly jiggly, yet pudding like.
8. When determined to be set, remove roasting pan from oven and place ramekins on sheet pan. Refrigerate until ½ hour before ready to use.
9. Prior to serving, take 1 spoon full of granulated sugar and spread across the top of each brûlée. Using a torch, carmelized the sugar on the tops of each. Allow to cool slightly prior to serving.

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