Pumpkin Crème Brûlée

By The Canadian Living Test Kitchen

Tested till perfect

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Pumpkin Crème Brûlée

This recipe makes 8 servings

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Nutritional Info

Per serving: about -
cal 357357 cal
pro 5 g5g pro
total fat 26 g26g total fat
sat. fat 15 g15g sat. fat
carb 27 g27g carb
fibre 1 g1g fibre
chol 280 mg280mg chol
sodium 36 mg36mg sodium
% RDI: -
calcium 88 calcium
iron 1111 iron
vit A 119119 vit A
vit C 33 vit C
folate 1515 folate

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.

Ingredients

  • 1-1/2 cups pumpkin purée 1-1/2 cups pumpkin purée
  • 1 tsp vanilla 1 tsp vanilla
  • 1/2 tsp cinnamon 1/2 tsp cinnamon
  • 1/4 tsp ground nutmeg 1/4 tsp ground nutmeg
  • 1/4 tsp ginger 1/4 tsp ginger
  • 2 cups whipping cream 2 cups whipping cream
  • 8 egg yolks 8 egg yolks
  • 1/3 cup granulated sugar 1/3 cup granulated sugar
  • 1/2 cup packed brown sugar 1/2 cup packed brown sugar

Preparation

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.

Variation
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

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