Pumpkin Crème Brûlée

October 16, 2017

Simpler, more elegant than a pumpkin pie - make this a day or two in advance & torch it right before service.  A delicious end to a fantastic meal!

Pumpkin Crème Brûlée

• 1/2 cup canned pumpkin puree
• 6 large egg yolks
• 1/3 cup plus
• 8 tbsp. sugar
• 1/2 cup maple syrup
• 1/4 tsp. cloves
• 1/4 tsp. nutmeg
• 1 1/2 tsp. ground ginger
• 2 tsp. cinnamon
• 2 tsp. pure vanilla
• 4 cups heavy cream

Instructions:

Preheat oven to 350º. In a large bowl mix together the pumpkin puree, egg yolks, 1/3 cup sugar, maple syrup, cloves, nutmeg, ginger, cinnamon & vanilla until combined.

In a heavy saucepan, heat the cream just to the boiling point. Pour the cream into the pumpkin mixture stirring to combine. Divide the mixture into 12 six ounce ramekins.

Place the ramekins into a baking pan & add warm water, filing the the pan to halfway up the ramekin. Bake 45-60 minutes until the custard is just set.

Cool thoroughly then refrigerate a minimum of 4 hours. Just before serving, preheat the broiler & sprinkle the top of each custard with 2 tsp. of sugar.

Place under the broiler to caramelize (approx. 1-2 minutes). Or use a culinary torch to achieve the same result. This recipe serves 12.

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