Pumpkin Creme Brûlée

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PUMPKIN CREME BRULEE

Yield: 6 -8 oz ramekins of Creme Brulee

600g (2 ½ cup) Cream

300g (1 cup) Pumpkin Puree

5g (1 tsp) Vanilla extract

120g (½ cup) Sugar

4g (¾ tsp) Salt

9 Egg Yolks

3g (¾ tsp) Pumpkin Spice

1. Preheat oven to 215 F In a sauce pan, heat the cream to about 150 F and set aside.

2. Combine eggs and sugar, whisk vigorously for 30 seconds until mixture is slightly pale.

3. Whisk in the warm cream, pumpkin puree and pumpkin spice, and strain into a pourable container.

4. Pour into serving bowls and tightly wrap the top with plastic wrap. Poke 8 holes in the top.

5. Bake for 1 hour and 15 minutes at 215 F, until internal temp is 170-180 F.

6. Remove from the oven and place custards in the refrigerator for at least 2 hours.

7. When ready to eat, top with sugar in the raw and blowtorch the sugar until it caramelizes and forms a crunchy glass over the top.