Vanessa Tristan, Executive Pastry Chef, The Club at Carlton Woods
Vanessa Tristan, CEPC, Executive Pastry Chef of The Club at Carlton Woods (The Woodlands, Texas), says inspiration for her Brûléed Pumpkin Cheesecake came from her childhood.
“Growing up, mom used to make candied sweet potatoes with piloncillo (brown sugar cane) and whole spices,” Tristan notes, “so I followed that tradition but with pumpkins for this recipe.”
The candied, spiced pumpkin, the creaminess, and the slight bitterness from the burnt sugar on top, makes this the ideal dessert for fall and winter, she says.
“I usually pride myself in making desserts that are not too sweet—and that are able to be enjoyed without it being too much,” she adds. “This recipe is great for those who enjoy a well balanced dessert, and it brings me joy to see our members enjoying it.”
