A slow digesting blend of casein and whey, perfect for after workouts and before going to bed. This complete protein is an opportunity to experience the satiating and protective effects of grass-fed goat milk casein and whey. This is a superfood ready to help you begin your wellness restoration.
Goat Milk Colostrum is nature’s original superfood. It builds and supports an active, healthy immune system. Whether from people or goats, it contains naturally occurring immunoglobulins, lactoferrin, and over 20 different antibodies for immune health and gastro-intestinal support. We collect this real colostrum from happy, healthy, goats in the Pacific Northwest.
Our Goat Milk Powder comes directly from small, family-owned Dutch goat milk farms in the Netherlands. Goat Milk is the most widely consumed milk in the world! It is delicious, easy to digest, and packed with health boosting nutrients. It’s no wonder it’s been called one of nature’s greatest foods!
Our hand-made goat milk cream soaps are made using the heavy cream from our own grass-fed goats. Heavy cream contains the concentrated protein, fat, and minerals that makes goat milk soap so famously beneficial. Whereas raw goat milk is only 8% solids the heavy cream we produce is over 50% solids which means more concentrated goat milk goodness in every bar.
Switch up the traditional Crème Brûlée with a pumpkin spice version for the fall! This recipe utilizes our goat milk cream, making this a lighter, easier-to-digest dessert than the traditional Crème Brûlée.
Since first learning to make this recipe with our goat milk cream back in 2020, I have loved experimenting with different alterations to the original recipe. I am all about that flavor and mixing things up! For the fall season, I thought it was about time I attempted a pumpkin spice version. The verdict? This recipe is a keeper! Try it out, and let us know what you think in the comments!
Special Equipment Needed:
Kitchen scale (for measuring out cream flakes)
Blow torch (optional, another method is provided for the burnt topping)
It’s fall, and I don’t know about you, but we are all about the pumpkin spice! This delightful and easy crème brûlée features luscious goat cream and sweet pumpkin – a match that must have been made in heaven! It is not only simple to make, but also easy on the stomach, thanks to the digestibility of goat milk. Now you can enjoy the sweet and flavorful deliciousness of crème brûlée without all of the gut discomfort that accompanies cow dairy!
1 egg yolk
1 Tbs sugar
1 Tbs pumpkin puree (from a can)
1 tsp vanilla extract
1/4 tsp pumpkin pie spice
approximately 1/2cup rehydrated goat cream (see rehydration instructions below)
Extra sugar for the crunchy topping
For the cream:
You will need a kitchen scale for this. First measure out 75 g of Goat Milk Cream flakes. You can do this by putting a bowl on the kitchen scale once you put it on grams, then push tare to zero out the weight of the bowl, and then add in Goat Milk Cream until the scale reads 75 g.
Pour the 75 g of Goat Milk Cream into a blender (I used a Vitamix)
Add 6.25 oz (6 oz will work if easier) of water to the blender with the cream. This cream to water ratio mimics the 40% fat that is typically found in cow’s heavy whipping cream.
For the crème brûlée:
Preheat oven to 250 F.
Mix egg yolk and 1 Tbs sugar in a 2 cup measuring glass with a fork until well mixed. (Could probably use a whisk instead)
Add in pumpkin puree, vanilla extract, pumpkin pie spice, and a dash of cinnamon. Mix well with a fork until everything is well incorporated.
Add in liquid goat cream up until the ½ cup line. Mix well with the fork.
Pour into an oven safe ramekin or glass 1 cup container (I use the Anchor or Pyrex brand glass containers that say oven-safe).
Carefully place the container into the heated oven and bake for 45 minutes. It should have a slight jiggle in the middle when done, but not look liquid. It will continue to cook after being pulled out of the oven. Sometimes I end up cooking a few minutes more, but notice it starts to get a little more cooked on the edges.
Let cool for around half an hour. Once safe to the touch and slightly warm, but not hot, transfer to the fridge without a lid. Let set for a few hours.
Remove from fridge and sprinkle a light layer of sugar all around the top. Try to keep the blow torch flame about 2 inches above the dessert and move around in circles until the sugar starts browning and bubbling. Stop for a few seconds and let the bubbling stop, then proceed again to melt the rest of the sugar, never staying long in one spot or risk burning.
For those without a blow torch, Adam Ragusea has a great video “No-Torch Crème Brûlée” on YouTube on how to melt the sugar on the stove with a few drops of water and a tiny squeeze of honey. Then you pour the mixture quickly over the top of the crème and rotate the container around to evenly spread the caramelized, liquid sugar topping.
The recipe can be doubled, tripled or quadrupled. For doubling, double the ingredients and pour in cream to bring up to the 1 cup line, for tripling, triple ingredients and pour in cream to bring up to the 1 ½ cup line, etc.
Would you like to see other Crème Brûlée flavor options? I have got a few up my sleeve, so let me know in the comments below. 👇
Shanda is a Functional Nutritional Therapy Practitioner and an advocate for nutrient-dense, healthy food. She believes that what you eat determines how you feel. As a foodie, Shanda loves to be creative in the kitchen with new recipes when she has the time. She is passionate about nutrition, teaching, and helping others.
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