Pumpkin Crème Brûlée

By The Canadian Living Test Kitchen

185 people added this to their Recipe Box

This recipe makes 8 servings

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 1-1/2cups cupspumpkin purée
1 tsp vanilla 1 1tsp tspvanilla
1/2 tsp cinnamon 1/2 1/2tsp tspcinnamon
1/4 tsp ground nutmeg 1/4 1/4tsp tspground nutmeg
1/4 tsp ginger 1/4 1/4tsp tspginger
2 cups whipping cream 2 2cups cupswhipping cream
8 egg yolks 8 8egg yolkegg yolks
1/3 cup granulated sugar 1/3 1/3cup cupgranulated sugar
1/2 cup packed brown sugar 1/2 1/2cup cuppacked 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