Saturday, November 24, 2007

Gluten-Free Recipe: Pumpkin Crème Brulée

Gluten-Free Recipe: Pumpkin Crème Brulée
Gluten-Free Pumpkin Crème Brulée
Pumpkin Crème Brulée Recipe (link to recipe) - a perfect gluten-free dessert recipe for the Thanksgiving and Christmas Holiday season, presuming you can tolerate dairy in your diet. I'm perhaps a couple days late posting this recipe here on the Gluten-Free Blog (for Thanksgiving that is), but this recipe will come in handy all year round and is bound to be a favorite among any that enjoy the rich creamy texture of Crème Brulée with the flavor of pumpkin, cinnamon, and vanilla!

I'm not going to try selling this recipe as a particularly healthy gluten-free diet addition, since it is one of the ultimate rich desserts. This is a full-cream Pumpkin Crème Brulée recipe that has a subtle, yet flavorful, pumpkin flavor throughout the rich custard. It can optionally be topped with a carmelized sugar layer if you prefer the traditional burnt-sugar top. In the Creme Brulee pictured above, we used our oven's broiler to slightly caramelize the top layer - since we didn't have a kitchen torch / creme-brulee-torch handy (that's a $20 item now on our Christmas gift list since we couldn't find one out at the stores before baking this dessert).

The recipe, like most creme brulee recipes, is rather straightforward and easy to prepare. It's mainly cream, sugar, and egg yolks (plus pumpkin and some spices) - all of which should be items easily acquired as safe-for-Celiac / gluten-free certified . It should take not too much over an hour to prepare this dish (including bake time). You will still want to plan ahead, since you will most likely want to serve it fully chilled (the dessert will keep fine in the refrigerator for a few days).

I hope you enjoy the recipe! I have been snacking on a couple of these dessert cups for a few days now - sorta pacing myself as to keep the calories consumed at one sitting to a minimum, and loving the fact I've had Pumpkin Crème Brulée for a few days running now :)


Dianne said...

Looks gorgeous Mike! I'm a big fan of Creme Brulee, but havent had one for a while!

I'm not entirely sure that it would fit with my problematic cholesterol levels, looks good all the same for a treat!


Mike Eberhart said...

If you know a way to make a great tasting gluten-free creme brulee without cholesterol, I think you'd be wealthy in no time :) I surely don't have the answer. I look at desserts like this as a treat, and don't eat them every day (though, recently I have been). Maybe I could try one with low-fat or fat-free milk and some kind of thickening agent - though, I just doubt I could make it the way I want.

Catherine said...

mmm, I can't wait to try this - my brulee torch has been sitting dormant for far too long.