Maple Pumpkin Crème Brûlée
Rich and small, this is all the dessert you need before heading out to walk off a perfectly splendid Thanksgiving dinner.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 392 |
| pro | 5 g |
| total fat | 26 g |
| sat. fat | 15 g |
| carb | 37 g |
| fibre | 1 g |
| chol | 280 mg |
| sodium | 32 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 9% |
| vit A | 89% |
| vit C | 2% |
| folate | 14% |
-
8 egg yolks
2 cups (500 mL) whipping cream
1 cup (250 mL) pumpkin purée
1/2 cup (125 mL) maple syrup
1/4 cup (50 mL) granulated sugar
1 tsp (5 mL) vanilla
1/2 tsp (2 mL) grated nutmeg
1/4 tsp (1 mL) cinnamon
Topping:
1/2 cup (125 mL) granulated sugar
Preparation:
In large bowl, whisk together egg yolks, cream, pumpkin purée, maple syrup, sugar, vanilla, nutmeg and cinnamon until smooth. Divide among eight 6-oz (175 mL) ramekins or custard cups.
Place in shallow metal pan; pour in boiling water to come halfway up side of ramekin. Bake in 350°F (180°C) oven until edges are set and centre still jiggles, about 35 minutes. Remove from water; refrigerate until cold, at least 2 hours. (Make-ahead: Cover and refrigerate for up to 2 days.)
Topping: Sprinkle with sugar; broil 6 inches (15 cm) from heat or burn with pastry torch until melted and caramelized, about 2 minutes.
Source
Canadian Living Magazine: October 2006
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For more ideas on cooking with Real Cream, click here |
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