In North America many of us associate pumpkin with a turkey dinner. It has been serve in the form of pumpkin pie or pumpkin cheese cake or a pumpkin loaf at all our holiday meals. This Pumpkin Crème Brulée is a new twist on an old tradition.
It is a wonderful Christmas dessert! Smooth and creamy – it is just the right amount. In the true spirit of the holiday you can make it 2 days ahead. For those like our family who always need a bit of pumpkin with their turkey it works well at Thanksgiving too. This recipe comes to me from a member of a Gourmet group to which I belong.
- 3 cups Whipping Cream 750ml
- 8 egg Yolks
- ¾ cup Canned Pumpkin 175ml
- 1/3 cup Sugar 75ml
- ½ tsp Cinnamon 2ml
- ¼ Tsp Ground cloves 1ml
- ¼ tsp Ginger 1ml
- ¼ tsp Nutmeg 1ml
- 11/2 Tsp Vanilla 125ml
In a saucepan, heat cream over medium high heat until steaming. In a bowl, whisk together egg yolks, pumpkin, suger, cinnamon, cloves, ginger, and nutmeg. Gradually whisk in cream. Whisk in vanilla. Skim off foam. Divide among 8 – 6 ounce (170ml) ramekins or custard cups. Place in 2 large shallow pans and pour in enough boiling water to come halfway up sides of ramekins.
Bake at 350 degree F (180C) oven for 30 -35 minutes or until edges are set and center is still jiggly. A knife inserted in the center should come out creamy. Remove ramekin from water and let cool on racks. Cover and refrigerate until set. (About 2 hours)
Place ramekins on a rimmed baking sheet and pat tops dry with a paper towel. Sprinkle brown sugar evenly over tops and broil 6 inches (15cm) from heat until sugar bubbles and darkens. *Watch carefully as they can burn. Refrigerate again uncovered, for a least 30 minutes or until ready to serve.