Steam-Baked Pumpkin Creme Brûlée

Emily Farris
Emily Farris
November 15, 2020
Creme brûlée is one of my favorite desserts. It’s also a pain to make — which is why, until recently, I only enjoyed it at restaurants. But the the Anova Precision Oven’s steam function turns this highly-technical dish into an easy alternative to pumpkin pie. By setting the humidity to 100% and cooking at precisely 195ºF, you can skip the unwieldy water bath. This recipe makes enough to fill four six-ounce ramekins (with a little custard left over). You will need a kitchen torch for this recipe, but if you have an Anova Precision Oven, it’s safe to assume you already have one of those, right? For best results, the custard should be made a day ahead and chilled overnight before torching the top. 
Prep Time
Cook Time
Steam-Baked Pumpkin Creme Brûlée
5 (1)
1.5 cups
heavy cream
½ cup
whole milk
cinnamon stick
1 inch
fresh ginger, peeled
vanilla bean, sliced in half lengthwise
4 whole
½ cup
granulated sugar
¼ cup
pumpkin purée
4 large
egg yolks
2 tsp
ground cinnamon
¼ cup
turbinado sugar

1. Preheat the Oven

Sous Vide Mode: On
Steam: 100%
Temp: 195°F
Heat: Rear

2. Steep the Dairy Mixture

While the oven heats, combine the cream, milk, cinnamon stick, ginger, vanilla bean, and cloves in a medium saucepan. Place over medium heat and bring to a simmer. Remove from the heat and let steep for 15 minutes. Strain the cream mixture through a fine mesh strainer into a large liquid measuring cup. Discard all of the solids except for the vanilla bean.
Steep the Dairy Mixture

3. Prepare Custard

In a large bowl, whisk together the sugar, pumpkin purée, egg yolks, and ground cinnamon. While whisking constantly, slowly pour in the warm cream mixture. Use a small knife to scrape the vanilla seeds from the pod. (Rinse the pod and save it for another use, such as vanilla sugar.) Whisk until well incorporated.
Prepare Custard

4. Add to Ramekins

Place 4 (6-ounce) ramekins on a sheet pan. Divide the custard evenly between the ramekins.
Add to Ramekins

5. Bake

Transfer to the oven and bake until just set and the center registers 184°F (84°C), about 35 minutes.
Sous Vide Mode: On
Steam: 100%
Temp: 195°F
Heat: Rear
00:35 Timer

6. Chill

Remove from the oven and let cool at room temperature for 1 hour. Cover and transfer to the refrigerator. Chill for at least 2 hours or, preferably, overnight.

7. Torch

Sprinkle the turbinado sugar evenly over the tops of the custards to completely cover the surface. Tap off any excess. Use a kitchen blowtorch to caramelize the top of each custard, constantly moving the flame from side to side, until the sugar has browned evenly.

8. Serve

Serve immediately.
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