Pumpkin Crème Brûlée
This recipe makes 8 servings
|Per serving: about||-|
|total fat||26 g|
|sat. fat||15 g|
- Portion size: 8
From the first crunch of the crackle topping to the last bite of the creamy pumpkin custard, this sinfully pleasing dessert makes a splendid ending to a fall dinner.
- 1-1/2 cups 1-1/2cupspumpkin purée
- 1 tsp 1tspvanilla
- 1/2 tsp 1/2tspcinnamon
- 1/4 tsp 1/4tspground nutmeg
- 1/4 tsp 1/4tspginger
- 2 cups 2cupswhipping cream
- 8 8egg yolkegg yolks
- 1/3 cup 1/3cupgranulated sugar
- 1/2 cup 1/2cuppacked brown sugar
1- Place eight 6-oz (175 mL) custard cups or ramekins in large pan; set aside.
In large bowl, combine pumpkin purée, vanilla, cinnamon, nutmeg and ginger; set aside.
2- In saucepan, heat cream until steaming. In bowl, whisk egg yolks with granulated sugar; slowly whisk in cream. Whisk into pumpkin mixture. Pour into prepared custard cups. Pour enough hot water into pan to come halfway up sides of cups.
3- Bake in centre of 350°F (180°C) oven until edge is set but centre still jiggles and knife inserted in centre comes out creamy, about 35 minutes. Remove from water; let cool on racks. Cover and refrigerate until chilled and set, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)
4- Set fine sieve over bowl; press brown sugar through sieve to eliminate lumps. Pat custards dry; sprinkle evenly with brown sugar.
5- Holding small blowtorch so end of flame touches sugar, heat until sugar bubbles and turns dark amber. Chill, uncovered, for at least 30 minutes before serving. (Make-ahead: Refrigerate for up to 3 hours.)
Additional information :
Tip: You can also broil the sugar 6 inches (15 cm) from the heat until it turns dark amber. Keep a close eye on the cups because you may need to rearrange them as they broil to evenly darken the sugar.
Apple Butter Crème Brûlée: Replace pumpkin purée with 1/2 cup (125 mL) apple butter. Increase whipping cream to 2-1/2 cups (625 mL).
Source : Canadian Living Magazine: November 2005