PUMPKIN CRÈME BRÛLÉE
Yield: Serves 8
Ingredients:
5 egg yolks
1⁄2 cup granulated sugar, plus more for topping
1 cup pumpkin purée
3 cups heavy cream
1 teaspoon vanilla extract
1⁄2 teaspoon maple extract
1⁄2 teaspoon pumpkin pie spice
1⁄4 teaspoon salt
1⁄4 cup maple syrup
Instructions:
Preheat oven to 325°F.
In a large bowl, whisk together the egg yolks and sugar; set aside. In a medium saucepan over
medium-heat, add pumpkin purée. Cook for 5 minutes to caramelize, stirring constantly. Whisk in heavy
cream, vanilla and maple extract. Bring mixture to a light simmer; remove from heat and add pumpkin pie
spice and salt.
Add 1⁄4 cup of the pumpkin cream mixture to the egg sugar mixture and whisk to temper the eggs. Slowly
whisk in the rest of the cream mixture and add maple syrup. Divide the mixture among your ramekins and
add them to a large roasting pan. Fill roasting pan with hot water half-way up the sides of the ramekins.
Carefully place pan in oven and bake for about 40 minutes or until edges are set. Remove ramekins from
pan and place on a wire rack to cool for at least an hour. Refrigerate and chill custards for at least 4 hours
or overnight.
To serve; sprinkle a tablespoon of granulated sugar on top of each custard. Caramelize the sugar with a
kitchen torch and serve immediately.
