In the Bender Kitchen: Cooking Crème Brûlée with the Coast Guard

(WTNH) — Did you know that Crème Brûlée is really just a fancy sounding way to say “burnt sugar”? Credit to this interesting fact goes to Michael Shultz, Chief Food Service Specialist (FSC), United States Coast Guard.  Being a Food Service Specialist is a very unique position of the Coast Guard. A FSC works in the Academy’s Superintendent’s Quarters where he or she maintains the Representational Facility, which is the Superintendent’s home. A FSC does so by cooking for the Admiral and visiting guests as a part of the United States Coast Guard Academy’s Outreach Program.

More specifically, FSC Shultz joined Ryan in making a pumpkin crème brûlée while chatting about “Thanksgiving with the Coast Guard. This is an initiative aimed at promoting unity and inclusion for those who are not home for the holidays. Through the program, Coast Guard men and women recieve a home cooked meal.

Check out this link to learn more about the United States Coast Guard Academy and also be sure to check out the recipe below.

Recipe for Pumpkin Crème Brûlée:


  • 8 egg yolks (free range preferred)
  • ½ cup sugar
  • 3 cups heavy cream
  • 7-8 tablespoons canned pumpkin
  • ¼ cup vanilla syrup (torani)
  • 1/8 teaspoon pumpkin pie spice
  • 2 teaspoons vanilla bean paste


  • Preheat oven to 350 degrees F
  • Crack eggs and separate yolks into medium stainless steel bowl.
  • Put 3 cups cream, canned pumpkin, ½ cup sugar, vanilla syrup, pumpkin pie spice, and vanilla bean paste into small pot, mix together with small whisk, and then cook on medium low heat until hot. The cream mix should have small bubbles around the edge of the cream, but not yet be at the boiling stage.
  • Slowly pour cream mix into egg yolks and combine with a small whisk.
  • Put 7 ramekins into a large pan, evenly spacing them throughout and prepare a water bath by adding enough water to the bottom of the roasting pan that it comes to halfway up the sides of the ramekins.
  • Slowly add the egg/cream mix to each ramekin, leaving at least ½ inch from the top of each.
  • Carefully place roasting pan into center rack of oven and bake at 350 degrees F for 1 hour to70 minutes or until cream mix sets. It should be slightly jiggly, yet pudding like.
  • When determined to be set, remove roasting pan from oven and place ramekins on sheet pan. Refrigerate until ½ hour before ready to use.
  • Prior to serving, take 1 spoon full of granulated sugar and spread across the top of each brûlée. Using a torch, caramelize the sugar on the tops of each. Allow to cool slightly prior to serving.


WTNH NEWS8 provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others. If you see an inappropriate comment, please flag it for our moderators to review. Also, you can now block any inappropriate user by simple selecting the drop down menu on the right of any comment and selection "Block User" from there.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s