Pumpkin Crème Brûlée

Name: Pumpkin Crème Brûlée
Yield: 6 servings
Ingredients: 2/3 cup (160 mL) sugar; 4 egg yolks; 1 tsp (5 mL) vanilla extract; 1 tsp (1 mL) ground cinnamon; 1/4 tsp (1 mL) ground ginger; of nutmeg; 1 1/2 cups (375 mL) pumpkin purée; 1 1/2 cups (375 mL) 35 % cream; 2 tbsp (30 mL) cognac or brandy; 2 tbsp (30 mL) sugar

This is the Pumpkin Crème Brûlée recipe.

Prep: 15 min
Cooking: 35 min - 40 min

Yields 6 servings

Ingredients

2/3 cup (160 mL) sugar
4 egg yolks
1 tsp (5 mL) vanilla extract
1 tsp (1 mL) ground cinnamon
1/4 tsp (1 mL) ground ginger
of nutmeg
1 1/2 cups (375 mL) pumpkin purée
1 1/2 cups (375 mL) 35 % cream
2 tbsp (30 mL) cognac or brandy
2 tbsp (30 mL) sugar

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Preparation

Preheat oven to 325 °F (160 °C).

Beat sugar with yolks until creamy. Beat in vanilla extract, spices and pumpkin. Stir in cream and cognac and blend well.

Spoon pumpkin mixture evenly into 6 ramekins or custard cups. Tightly cover each with foil and place in an ovenproof dish. Pour enough boiling water into dish to come 1/3 of the way up sides of ramekins or custard cups. Bake 35 to 40 min until just set. Remove from heat. Remove foil and cool.