Skinny Pumpkin White Chocolate Creme Brulee

You won’t believe it ’til you try it – but this Skinny Pumpkin White Chocolate Creme Brulee will get you in the fall time mood without the extra guilt!

Skinny White Chocolate Pumpkin Creme Brulee

You know that guy who breaks down on the side of the high way, who holds up traffic during rush hour and causes an eight mile back up? Geezzz don’t you just hate that guy? Ohhh wait, I was almost that guy yesterday… well, girl. I now have a new respect for “that guy”, because trust me, you may be sitting in that back up pissed off at that guy – but he is having a heck of a lot worse day that you are!!

Skinny Pumpkin White Chocolate Creme Brulee

The Honda, the old 13 year old tan nag is giving me some teenage tantrums and I am about to drive her over a cliff if she doesn’t knock it off. All 211,000 miles of her decided that yesterday was a good day to stop moving her ass down the free way, during rush hour, and promptly pooped out just as I made it into a gas station while on the phone panicking to Ben that –

OMG My Car is going to DIE

I am going to be STRANDED

And OMG Where are you, come find me?!

Where am I?

A Gas station.

Which one?

Hell, I dunno…the one by the Subaru dealership just off the freeway… 

What Happened? It just started to die. No, I don’t know why, it wouldn’t accelerate, I downshifted and tried to rev up the RPM’s and it wasn’t budging. Gawd, it’s hot out there, don’t die on me yet Honda, I don’t wanna be THAT GUY!!!!!

:: Ben sure is a lucky man isn’t he? ::

Skinny Pumpkin White Chocolate Creme Brulee

At first I had mixed thoughts about the car going kaput – The old nag knew she might be on her last leg and her final parting gift to me was to drop to her lug nuts and leave me two blocks away from the Subaru dealership where I have been pining over a Subaru Outback for the last 4 years…

Then I had the feeling of …

Eeeeee, I might finally be able to get a Subbie. It’s a signnnn!!

“Oh Em Gee, a CAR Payment?!” The worst.

Is Ben going to finally let up and let me spend *GASP* Money?! 

Should I get a new commuter car?

Or something a little snazzy?

Should we just tow the old nag and find out what’s wrong with it and see if its worth fixing?

It’s not even turning over now, so really it’s probably dead. 

YAY, New Car. Wait, maybe not. Well, crap. Am I excited or in dispair? This was my first car! My only car! So many memories. *sniff*

Welcome to my internal thought process – and all of this within the span of 5 minutes. I am an enigma. So Ben came to the rescue, helped me get a hold of road side service, prepared to tow me to the nearest Honda dealership, sat with me for nearly an hour on a record breaking 93 degree day – What? That’s scortching for Seattle – and then after that time and all of Ben’s handy dandy diagnostic work and a phone call with Car Guy Bonus Dad, we thought it was an electrical issue. Crap. Maybe the oxygen sensor. Catalytic converter? Well, it didn’t make a rattle, boom bang sound so it wasn’t a belt, but Hmmm….

What could it be, you ask? … Insert preggo pauses…

Skinny Pumpkin White Chocolate Creme Brulee

And what did the tow guy find out? It was out of oil.

All the palms to all the faces, people!!

So why, you may ask, didn’t we look at that to begin with? Well, three weeks ago I dumped $800 getting the timing belt, drive shaft seal and water pump put in the damn thing – and the oil changed – so why would we think it’d be low on oil? Probably because either they didn’t top it off at the shop orrrr, it’s burning oil. Crap. So, after pouring nearly 2 quarts in, it was running. I was dismayed. Ben was pissed. And I am driving the hunk o’ junk to work again.

Ben drove it home and I took his pickup, utterly exhausted, stressed out, and I began ravenously typing and hunting down cars online so that in the next emergency I can just stop at the Subaru dealership and buy myself a dang car and ten ate myself a creme brulee. This creme brulee. Nothing like drowning your sorrows in a moderately healthy pumpkin and white chocolate custard and not leaving you feel stupid AND fat… At least I can put this in the win column for the day.

Oh, btw – I have narrowed it down to a Subaru Impreza Sport. It’s no Outback, but I’m willing to compromise a little so Ben doesn’t have a coronary over spending money…

Tune in next week for the adventures in Battle of Megan VS. Ben aka Team Subbie vs Team Put-Oil-In-It-Until-It-DIES

Skinny White Chocolate Pumpkin Creme Brulee 

Skinny White Chocolate Pumpkin Creme Brulee

Pumpkin Crack Dip

Pumpkin-Cheesecake-Crack-Dip-T

Pumpkin Praline Monkey Bread

Pumpkin-Praline-Monkey-Bread-1v

Yield: 8

Skinny Pumpkin White Chocolate Creme Brulee

Ingredients:

2 ounces White Chocolate, chopped

1 Vanilla Bean, halved and scraped of seeds and reserved

2 cups Half and Half

1 ½ cup Whole Milk

¼ cup Sugar

½ tsp Salt

1 tsp Pumpkin Pie Spice, divided

⅓ cup Pumpkin Puree

5 Egg Yolks

2 Tablespoons Cornstarch

8 tsp Fine Sugar


Directions:

Adjust your oven rack to the middle position and heat oven to 300 degrees. Place chopped chocolate into a mix bowl. In a sauce pan combine vanilla bean, vanilla bean seeds (caviar), half and half, milk, sugar, salt, ½ tsp pumpkin pie spice and pumpkin puree. Whisk to combine. In a small bowl or dish whisk together the egg yolks and cornstarch until they are combined and smooth. Then whisk into milk mixture.

Bring the entire milk/half and half mixture to a boil over medium high heat, whisking frequently. Whisk until thickened, about 1 to 2 minutes. Remove from heat and strain into a bowl containing the white chocolate to remove any clumps and vanilla bean. Stir mixture together to melt and incorporate the white chocolate.

Bring 2 quarts of water to a boil.

Place ramekins or other creme brulee dishes into a roasting pan. Divide the thickened custard mixture into the dishes. Place the pan and custard onto the oven rack and pour the boiling water around the ramekins until the water comes about ½ way up the sides of the dishes. Gently slide into oven and bake for 30 minutes.

Transfer the custards to a wire rack to allow to cool to room temperature. Cover with plastic wrap and refrigerate until cold.

When ready to torch, dab away any condensation from the tops of the custards. In a small dish combine fine sugar and remaining ½ tsp Pumpkin Pie Spice. Sprinkle custards with fine sugar mixture and caramelize with a torch or under a pre-heated broiler. Serve immediately.


Adapted from America's Test Kitchen Skinny Creme Brulee