Pumpkin crème brûleé

Name: Pumpkin crème brûleé
Prep time: 15 min
Cook time: 6 h 50 min
Total time: 7 h 5 min
Yield: 8
Ingredients: 2 cups 35% cream; 1 cup 2% milk; 1 cup canned pumpkin purée; 1/2 cup granulated sugar; 1/2 cup brown sugar; 6 egg yolks; 2 tsp vanilla; 2 tsp pumpkin-pie spice; 1/4 tsp salt; 5 tbsp + 1 tsp granulated sugar

Prep Time15 mins
Total Time7 hrs 5 mins
Makes8 servings

Photo, Erik Putz.

Ingredients

2 cups 35% cream
1 cup 2% milk
1 cup canned pumpkin purée
1/2 cup granulated sugar
1/2 cup brown sugar
6 egg yolks
2 tsp vanilla
2 tsp pumpkin-pie spice
1/4 tsp salt

Topping

5 tbsp + 1 tsp granulated sugar

Instructions

PREHEAT oven to 325F. Arrange 8 ramekins in a baking dish (or roasting pan) large enough to hold all. Boil a kettle of water. Heat cream and milk in a saucepan set over medium, until it starts to simmer, about 5 min. Remove from heat.
WHISK pumpkin with 1/2 cup granulated and 1/2 cup brown sugar, yolks, vanilla, pie spice and salt in a bowl until smooth. While whisking, gradually add hot cream mixture. Pour into ramekins. Pour boiled water into baking dish until it comes halfway up the ramekins.
BAKE in centre of oven until custard is set but centre is still slightly jiggly, 35 to 38 min. Transfer dishes to a wire rack and cool for 10 min. Refrigerate, uncovered, until chilled, at least 6 hours.
SPRINKLE 2 tsp sugar evenly over each custard. Caramelize sugar with a kitchen torch until melted and golden.

Nutrition (per serving)

Calories 400, Protein 5g, Carbohydrates 41g, Fat 26g, Fibre 1g, Sodium 118mg.
Excellent source of vitamin B12.

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fall bake