Pumpkin crème brûlée
Description
Pumpkin crème brûlée resembles pumpkin pie, but without the crust
Instructions
- 1
Step 1
1. Preheat the oven to 150 degrees with the rack in the center position. Place 6 ramekins, each with a capacity of 150 g, into a baking dish. Bring about 900 g of water to a boil. In a large bowl, whisk together egg yolks, cinnamon, nutmeg, and salt.
- 2
Step 2
2. In a heavy-bottomed saucepan, whisk together heavy cream, milk, maple syrup, and pumpkin puree; bring to a boil over medium heat. Gradually add the egg mixture and whisk thoroughly. Strain the custard through a fine sieve or cheesecloth into a large measuring cup, then divide the custard evenly among the individual ramekins.
- 3
Step 3
3. Pour boiling water into the baking dish so that the ramekins are half-submerged in water. Be careful not to let water get into the custard. Place the dish in the oven and bake until a knife inserted into the center of the custard comes out clean, about 35–40 minutes. Remove the ramekins to a wire rack and let them cool completely. Then cover and chill the desserts in the refrigerator for at least 2 hours. Serve the crème brûlée with lightly sweetened whipped cream.
- 4
Step 4
4. If desired, sprinkle the crème brûlée with turbinado sugar or a mixture of white and brown sugar, then caramelize the surface using a special gas torch for about 5 minutes until a caramelized crust forms.