We’ve been waiting on Joule to arrive for the last few months. One of our circulators didn’t make it out of Steve’s Deli alive, and Ed’s fairly convincing when he believes the latest gadget will make us overall better human beings. The little guy came in the mail last week, and we decided to test out a variation on ChefSteps creme brulee.
High on my recent squash mania, we decided to do a quick test on a last minute thanksgiving addition: Kabocha Creme Brulee. I roasted a halved kabocha for 90 minutes at 400 degrees and tossed it in a vacuum bag with creme to bring it up to temp to temper the egg mixture. I left the two to mingle for a few hours while I did some stuff around the house, and then blended before adding to the eggs.
This may have been the nail in my coffin for texture. Some overzealous blending left me with kabocha whipped cream, which is really fucking good, but maybe not the optimal choice for custard. C’est la vie! Jar, water bath, chill, and slightly over an hour later we had some delicious cups of squashy pudding. The final result edged a little more toward pumpkin pie texture than I planned, but not a total failure.