Servings: 4
Crème brûlée
2 cups whipping cream
1/2 tsp vanilla
5 egg yolks
1/4 cup sugar
1/2 cup pureed pumpkin
Pinch cinnamon, nutmeg and cloves
Topping
1/4 cup granulated sugar
Method
Preheat oven to 325 F.
Bring cream to boil. Cool for 15 minutes. Add vanilla.
With a whisk, beat together egg yolks and sugar 2 to 3 minutes until thick and lemon coloured. Beat in pumpkin and spices. Whisk in warm cream.
Butter four 1 cup custard cups. Divide custard between them. Place cups in a baking dish large enough to hold all four. Add hot water half way up dishes. Bake for 35 to 45 minutes or until the custard is just set. Remove from water bath, cool and refrigerate.
A few hours before serving, sieve 1 tbsp sugar evenly over each custard. Place under broiler as close to heat as possible and watch sugar caramelize. It takes about 2 to 3 minutes. Sugar will turn a golden brown color.
Serves 4
Lucy Waverman