You Need This Pumpkin Crème Brûlée in Your Life

The Church Key shares their recipe, made with a squash puree you can serve with dinner as well.
You’ve thought of everything: the turkey, the stuffing, the potatoes, the squash, and the greens. But what about dessert? This recipe from chef Steven Fretz of The Church Key ups the pumpkin pie ante. A cool, creamy custard tinged orange from butternut squash (it’s more flavorful than pumpkin, and no one will ever know) begs for a burnt sugar crust. Make extra squash puree—it double as a side dish. Plus, you get to bust out the blow torch!

Pumpkin Creme Brûlée by chef Steven Fretz of The Church Key

3 cups heavy cream

1 cup milk

3/4 cup sugar

10 yolks

1 1/2 cup butternut squash purée (recipe follows)

1/2 t salt

  1. Scald mill and cream with half the sugar
  2. Add the rest of the sugar to the yolks 
  3. Temper the hot cream into the yolks
  4. Strain and chill
  5. Add the purée and salt.
> Mixture may be made ahead of time and chilled until ready to bake.

To bake:
  1. Preheat oven to 350 degrees
  2. Place ramekins in a shallow baking dish.
  3. Pour creme brûlée base into ramekins.
  4. Carefully pout hot water into baking dish until it reaches halfway up the ramekins.
  5. Cover with foil and bake for 15 minutes.
  6. Take the baking dish out of oven and remove the foil to release the steam.
  7. Check to see if the custard is set.
  8. If it’s still jiggly, replace the foil and return to oven for 5 minutes.
  9. The custard is finished when it moves as one.
  10. Once custard is set, refrigerate for at least two hours.
  11. Baked custards will keep for two days.
  12. When ready to serve, sprinkle with sugar and brûlée with a torch.

    Chef’s note: I usually serve with a orange spiced shortbread cookie.

Butternut Squash Purée

2 butternut squash
1 cup dark brown sugar
1 cup maple syrup

2 cups water

1/2 teaspoon salt

Spice mix
1 teaspoon cinnamon, ground

1 teaspoon ginger, ground

1/4 teaspoon salt

1/4 t clove, ground

Pinch of allspice, ground

Pinch of cardamom, ground

  1. Preheat oven to 375 degrees
  2. Place dark brown sugar, maple syrup, water and salt into a pot and reduce
  3. Split the squash in half and place in a roasting pan.
  4. Baste the squash with the reduced liquid every 15 minutes.
  5. Roast for approximately 1 hour
  6. Once squash is tender, scrape out the meat and purée in a food processor 
  7. Add 1/2 cup of the basting liquid and spice mix