Tested till perfect Pumpkin Crème Brûlée

Pumpkin Crème Brûlée

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2005

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 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
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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).

Nutritional Information Per serving: about

cal 357 pro 5g total fat 26g sat. fat 15g
carb 27g fibre 1g chol 280mg sodium 36mg

% RDI:

calcium 8 iron 11 vit A 119 vit C 3
folate 15
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