Pumpkin crème brûleé

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PREP TIME

15 min

TOTAL TIME

7 hrs 5 min

Serves

8

Pumpkin crème brûleé

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.

Chatelaine Quickies: Toasted marshmallow ice cream

Nutrition (per serving)

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