Pumpkin Spice Crème Brûlée
Ingredients
- 3 cups cream 714 g
- 1/3 + 1/6 cup sugar 100 g
- 6 each egg yolks
- 1 1/2 cups Farmer's Market Foods Organic Pumpkin Puree 368 g
- 1 1/2 tsp vanilla paste
- 1 tsp ground cinnamon
- 3/4 tsp ground ginger
- Course sugar for burning
Instructions
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Preheat the oven to 300°F / 150°C.
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Place the egg yolks and sugar in a bowl and whisk until fully combined.
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In a saucepan, heat the heavy cream with spices and vanilla on low to medium heat.
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Cook the cream until it is hot to the touch, but don’t let it simmer.
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Turn off the heat and slowly stream a small about the hot cream into the yolk mixture, whisking to avoid curdling the yolks.
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Once all the cream has been incorporated, pour the mixture back into the saucepan.
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Add the pumpkin puree and continue to heat on medium-low for a few minutes, stirring the whole time with a spatula to prevent curdling.
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Strain the custard base through a mesh sieve.
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Place your choice of ramekins in a pan with a high enough lip for a waterbath to hit halway up the ramkeins, then portion the custard base into the ramekins.
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Gently place the creme brulees into the oven on the middle rack. Carefully add hot water to your pan until it hits halfway up the ramekins. Try to avoid splashing any water into the custard.
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Bake for 20-45 minutes, depending on the size of your ramekins. The custard should be almost fully set and still wobbly in the center.
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Remove from the oven and let cool in the water bath. Once cooled, remove from the water and chill in the fridge until ready to serve.
To Serve
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Right before serving, sprinkle an even layer of sugar on the top of the baked custard.
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Using a torch, carefully brulee the sugar in an even, circular motion to avoid burning any one spot. Serve immediately