Chef Tiffany Youngman discovered her love for baking at a young age, beginning with the family tradition of Christmas cookie baking and decorating. Baking not only brought happiness to people she cooks for, but also including herself. Right from high school, she pursued her career and applied at the Culinary Institute of America in Hyde Park, New York.
After graduating, she was hired at Mirbeau Inn & Spa, and within a year, she was promoted to pastry chef, where she strives to learn and develop her skills and knowledge about the business.
We asked Chef Tiffany for a recipe that bespeaks the Winter season. She handed us her recipe for “Pumpkin Creme Brulee.”
She explains why it’s perfect for the season by saying, “Pumpkin brûlée is a great recipe for the colder months. This twist on the classic crème brûlée retains the unforgettable caramelized sugar coating and silky custard inside with the addition of a warm, spicy flavor. Add a touch of maple syrup for even more depth or a pinch of ginger to enhance the spicy flavor. Pumpkin brûlée is an impressive substitute for the traditional pumpkin pie. The best part is, it isn’t that difficult to make and you can make it a few days in advance to spend more time with loved ones on the holidays.”
Pumpkin Crème Brulee
3 cup Heavy Cream
1 cup Milk
2 tsp Cinnamon
1 Tbsp Allspice
1/2 tsp Cloves
1 cup Yolks (8 pcs)
1 cup Sugar
1/2 cup Pumpkin
1. Combine cream, milk sugar and spices; bring to just before a boil.
2. Remove from heat and cover with plastic wrap to let spices steep in milk/cream.
3. Slowly pour the yolks into the mix while whisking constantly Whisk in pumpkin.
4. Fill ramekins and bake in a water bath at 325 degrees Fahrenheit for 40-50 minutes.
5. The custard will still “shimmy” quite a bit, but it will firm up as it cools.
Mirbeau Inn and Spa is located at 851 W Genesee Street Rd,
Skaneateles, NY 13152.
Hours of Operation
Monday – Sunday 7:30am – 10:00pm