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Pumpkin Crème Brûlée

Pumpkin Crème BrûléeSure, pumpkin pie is the go-to dessert for Thanksgiving, but how about surprising your guest with an equally delicious though lighter dessert – something they won’t be expecting at all?

What is more satisfying than cracking that scrumptious hard caramel crust and diving through that sinfully creamy custard?

Can’t think of anything…

Prepare for some sharing – this is a dessert they’ll still be thanking you for come Christmas.

Depending on the size of your ramekins, this recipe is enough for 6 to 8 portions.

Ingredients Needed:

• 2 cups heavy cream
• 1 cups pumpkin puree
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• 1/3 cup white sugar
• 1/4 cup raw sugar

Tools needed:

. medium saucepan
. whisk
. large and medium mixing bowls
. baking sheet
. 6-8 ramekins
. small blow torch (not necessary)

1. Preheat your oven to 350 F.

2. Get the Cream ready

Place the 2 cups of cream in a medium saucepan. On medium heat, warm until the cream starts to steam.

3. Prepare the Pumpkin Mixture

Meanwhile, stir together the pumpkin puree, vanilla, cinnamon and nutmeg until fully combined.

4. Prepare the Egg and Sugar Mixture

In another mixing bowl, whisk the egg yolks and white sugar.

5. Make Your Final Mixture

Remove the cream from heat and combine with the egg mixture.

Once fully combined, add to the pumpkin mixture.

Stir well.

6. Baking Prep

Place your ramekins onto a baking sheet and fill each evenly with mixture. Then fill the bottom of the sheet with water, so the ramekins are sitting in water.

7. Bake

Place in a 350 F oven and bake for about 30 minutes.

8. Refrigerate

Let the ramekins cool slightly and then cover and place in the fridge to chill and set. Chill for 2-3 hours.

9. Make Your Hard Caramel Crust

One of the tastiest things about crème brûlée is the sugar crust on top. We are using raw sugar to create a lovely brûlée topping. You can also use brown sugar, but you have to make sure you remove all the lumps or it will burn.

Simply sprinkle your sugar lightly over the top of each ramekin.

To caramelize your sugar topping:
. simply hold your blow torch so the flame just touches the sugar until it bubbles and darkens;
. or broiler in your oven for a few minutes until sugar bubbles and darkens.

10. Chill for at least 20 minutes or until ready to serve.

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