Jessica’s Pumpkin Creme Brulee and Kids Feeding The Homeless in 2010

Hi everyone and HAPPY NEW YEAR!! I would like to take a moment to wish you all a healthy, safe and joyous 2010. Thank you for your time and interest in Take Back the Kitchen and I look forward to a fun, home cooked food year with you!

As it is the last day of 2009, before many of us go back to our healthful eating journeys, I am posting a DELICIOUS recipe recommended by my young cousin, Jessica. It is simple and with just a few steps and perfect for your New Year’s Eve dessert.

More important than this recipe, however, is how this 13 year old meets up with her 6 friends every month to cook and feed the homeless. See how she does it in the video interview above.

Her parents, Michael and Kelly, are so pleased that their daughter feels comfortable in the kitchen and that she is taking such an interest in cooking not just for herself and their family, but for those in need.

Lastly, Jessica’s cooking is also providing excellent modeling for her 8 year old sister, Amanda, who is a blossoming young chef in her own right. Go, Jessica!

Cousin Jessica’s Pumpkin Creme Brulee with brown Sugar:


* 1 15-ounce can pure pumpkin
* 1/2 cup sugar
* 1/2 cup (packed) golden brown sugar
* 5 large egg yolks
* 2 teaspoons vanilla extract
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground cardamom
* 1/4 teaspoon ground allspice
* 1/4 teaspoon ground cloves
* 1/4 teaspoon salt
* 3 cups heavy whipping cream
* 8 tablespoons raw sugar or golden brown sugar


Preheat oven to 325°F. Whisk pumpkin, 1/2 cup sugar, and 1/2 cup brown sugar in large bowl. Whisk in egg yolks and vanilla, then spices and salt. Bring cream just to boil in medium saucepan. Gradually whisk hot cream into pumpkin mixture.

Divide mixture among eight 5×1-inch ramekins. Divide ramekins between 2 large roasting pans. Add enough hot water to pans to come halfway up sides of ramekins. Bake until custards are just set in center, about 35 minutes. Chill custards until cold, about 6 hours. DO AHEAD Can be made 2 days ahead. Cover and keep chilled.

Sprinkle 1 tablespoon raw sugar over pumpkin custard in each ramekin. Using kitchen torch, melt sugar until deep amber. (Alternatively, use broiler. Place ramekins on rimmed baking sheet. Sprinkle tops with brown sugar [not raw sugar] and melt directly under broiler until deep amber.) Refrigerate 15 minutes to allow sugar to harden. DO AHEAD Can be made 1 hour ahead. Keep chilled.

This recipe can also be made using 3-inch-diameter ramekins with 1 1/4-inch-high sides. Bake for about 50 minutes. (thank you Bon Appetit)


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