INGREDIENTS
Pumpkin Creme Brulee
3/4 cups heavy whipping cream
3 large whole eggs
1/2 cup sugar (plus extra for carmelizing)
1/4 teaspoon cinnamon
Pumpkin Puree
200g of pumpkin
One tea cup of water
Half teaspoon of vanilla extract
METHOD
Step 1
Making The Pumpkin Puree
Bring all of the ingrediants to boil in a heavy based pot and simmer until tender. Blitz until very smooth.
Step 2
In a medium bowl,whisk together 2whole eggs and 1/2 cup of sugar until well blended.
Step 3
Heat 1and 3/4 cup heavy whipping cream in a sauce pan, almost to a simmer, stirring frequently so it doesn’t scorch to the bottom
Step 4
Slowly add hot cream into the egg/sugar mix.
(Whisk while slowly adding the hot cream or you will end up with globs of scrambled eggs).
Step 5
Strain the mixture through a strainer into a large measuring cup or bowl with a pouring lip. Toss whats left behind in the strainer.
Step 6
Whisk in 1 cup pumpkin puree and a 1/4teaspoon cinnamon
Step 7
Divide the mixture into 8(4oz)cups and place in a large casserole baking dish. Fill the baking dish with boiling water about halfway up the sides of the ramekins .
Step 8
Bake at 300°F for 35-40minutes. The centers of the creme brulee should barely move when you wiggle the pan .
Step 9
Cool to room tempature, then cover and refrigerate creme brulee until ready to serve
Step 10
Caramel Topping
Once the brulees are at least to room tempature, you can caramelize the top. Don’t refrigerate after caramelizing,or the sugar will melt You want to keep the crisp sugar topping . Put 1-2 teaspoons of sugar on each custard, swirl to spread evenly . Heat the top with your torch moving in circular patterns until the whole surface is carmelized to a rich amber colour.
Enjoy!
