Maple Pumpkin Crème Brûlée
& a big newsletter sale!
Hi! Welcome to “good mood food” from Kale Me Maybe’s Carina Wolff. If you’ve made it here and aren’t yet a subscriber, come join! You can expect recipes, musings, and faves in your inbox every Wednesday! Paid subscribers get even more on Fridays — right now I’m doing a 30-minute budget meal series! Learn more about the paid tier of my newsletter here. You can also try a week for free!
CATCH UP!
Hello from Atlanta!
First off, I’m doing a Black Friday sale on subscriptions! From now until next Monday, December 2nd, Annual Subscriptions are 20% off!
This gives you access to everything, including my 30-minute budget meal series, as well as my behind-the-scenes vlogs/podcasts. Plus everything to come in the next year! Just click the button below to activate the offer.
I finally got a solid 8 hours of sleep last night after arriving in Georgia — this past week was so busy, and I just couldn’t sleep in past 6am no matter how hard I tried. I had a slight panic over the weekend about not having enough recipes shot before the holidays, so I spent Sunday shooting some videos, and now I feel more relaxed.
Something I’ve been doing recently to help with sleep is wearing an eye mask at night, and then putting in noise-canceling headphones with brown noise that I play from Spotify. It’s amazing how much of a difference that makes — it quiets the mind.
Additionally, I’ve been doing long walks, reading books, and cooking warm meals to help me unwind and steady my mental state.
I’ve also been putting my Bon Charge red light therapy mask to use! I just find the ritual so soothing, and it helps me with the seasonal skin changes that happen when the weather changes! Bon Charge is doing a 25% off sale sitewide right now, just FYI! #BonChargePartner
I hope everyone has a relaxing holiday week filled with delicious food, love, and gratitude. And definitely let me know if any of my recipes are a part of it!
xo
THINGS I’M LOVING!
I’m such a sucker for jeans and a white tee, but I feel it’s essential to get a tee that hits the right place depending on what jeans you’re wearing. I got this Slub Boxy-Crop Tee from Madewell, and it’s so lightweight and comfortable. It’s not super cropped or revealing, but it’s also not too long and baggy. It’s also mega on sale right now for less than $20!
Holy moly, I am obsessed with the Fly By Jing Chili Crisp Noodles! It’s hard to believe they come in a box like this and taste so good. They’ve got a nice, spicy tingly zing, and I love the chewy texture of the noodles! They’re so delicious!
I feel like I’ve been on a hair journey this year trying to find the best products, and although I’m learning it can shift depending on what my hair needs at the moment, it has been fun learning what’s out there. My hair has been feeling a little drier than normal lately, so I bought the Amika Soulfood Nourishing Hair Mask, and I really like it! It’s nourishing without being too heavy, and my hair feels softer after using it. I think this one is going to stick around!
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RECIPE!
Crème brûlée feels like something you can only eat at some fancy restaurant, but it turns out, it’s very simple to make! And you probably already have most of the ingredients at home!
This maple pumpkin crème brûlée is made with canned pumpkin, maple syrup, and pumpkin spice. Make it a last-minute addition to your Thanksgiving Table, or whip it up after the holiday using your leftover canned pumpkin.
I used a blowtorch to create the crispy sugary top, but you can also broil it in the oven if you don’t have a blowtorch at home. The key is to ensure your custard sets completely before you create the burnt sugar top — I recommend at least 4-5 hours in the fridge, but overnight is best!
Recipe inspired by Teak and Thyme!
Maple Pumpkin Crème Brûlée
Ingredients (serves 4)
3 egg yolks
1/3 cup + 4 tbsp granulated sugar, divided
1 cup pumpkin puree
½ tsp vanilla extract
1 1/2 cups heavy cream
¼ cup maple syrup
½ tsp pumpkin pie spice
Pinch of sea salt
1. Preheat oven to 300 F. In a medium bowl, whisk together egg yolks, 1/3 cup granulated sugar, pumpkin puree, and vanilla extract until smooth.
2. In a small saucepan/pot, add heavy cream, maple syrup, pumpkin pie spice, and a pinch of sea salt. Heat on medium-low until heavy cream is just beginning to simmer.
3. Gradually whisk the hot cream mixture into pumpkin egg mixture until fully incorporated.
4. Place your ramekins in a baking dish or a baking sheet with edges high enough to accommodate an inch or two of water. I used two, 20 oz ramekins, but you can use smaller ones, if you prefer. Heat up a few cups of water in a kettle or on the stove.
5. Ladle the pumpkin mixture into the ramekins. The mixture should come up to just below the top of your ramekin (shallower ramekins are best). Then pour hot water into the baking dish so the ramekins are submerged at least halfway.
6. Transfer to the oven and bake for 35-40 minutes until edges are set but custard still jiggles in the middle. Let cool to room temperature before transferring to the fridge to let the custard set. Refrigerate overnight or for at least 4-5 hours.
7. Once custard has set, sprinkle 2 tbsp granulated sugar on each ramekin. Using a blow torch, hold the flame a few inches away, and move in a circular motion, starting from the outside moving in. Torch until sugar is brown and caramelized.
Alternatively, if you don’t have a blowtorch, you can caramelize sugar in the oven. Broil on high, and place the ramekins a few inches from the top of your oven. Broil for 2-3 minutes until sugar melts and browns. Let cool before serving, and serve immediately for best results!
IN CASE YOU MISSED IT!
Last week, paid subscribers received another 30-minute meal: an Eggplant Parmesan-inspired quinoa bowl with crispy oregano chickpeas and melty mozzarella!
Just a reminder that anytime you become a paid subscriber, you get access to ALL of the past recipes in the archive. You can always do a free 7-day trial as well!
This week, I’m also running a Black Friday sale! Annual subscriptions are 20% off! Only $40 for the year gives you access to alllllll the recipes in my 30-minute budget meal series, plus my special behind-the-scenes podcasts/vlogs!
