Roaring Fork Chef Brings The Holidays Home

As the bustling holiday season returns to the Valley, Executive Chef Bryan Hulihee at Roaring Fork in Scottsdale shares an easy holiday recipe for upcoming at-home festivities and pot luck events.

Pumpkin Pie Crème Brulee

Yield: 12

4 ½ cups of heavy cream
½ cup of sugar
1 ½ cups of light brown sugar
1 ½ vanilla beans, split
11 egg yolks
1 egg
8 oz of pumpkin pie filling


  1. Heat the cream on high over the stove (until very hot) with half of the brown sugar, granulated sugar and the vanilla beans.
  2. In another bowl, mix eggs, yolks and the rest of the sugars.
  3. Cool down the warm cream with the egg mixture and return to a low heat and cook to 160 degrees, stirring constantly.
  4. Stir in the pumpkin pie filling.
  5. Pour the mixture into 12 ramekins and place the ramekins into a large sheet pan with enough water underneath to come halfway up the sides of the ramekins.
  6. Bake at 250 degrees for 60 minutes.
  7. Rotate sheet pan half way through (after 30 minutes) and check water level.
  8. Remove the ramekins from the pan and refrigerate for at least 2 hours.
  9. Remove from the refrigerator at least 30 minutes prior to browning the sugar on top.
  10. Top with sugar in the raw (one packet per crème brulee) and caramelize/melt the sugar on top with a broiler or propane torch until it forms a crispy top.
  11. Allow the crème brulee to sit for at least 5 minutes before serving.

Roaring Fork is located at 4800 North Scottsdale Road and is open daily for happy hour in the Saloon at 4pm and for dinner nightly in the dining room at 5pm. For more information, call 480.947.0795 or visit

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