Philip Lago and Mystique Mattai

Pumpkin season but use a blow torch 🔥 this Pumpkin Créme Brûlée has a silky pumpkin custard, warm fall spices, and that perfectly crisp caramelized sugar top you get to crack into with a spoon. Basically, everything we want from an October dessert.

Ingredients:
1 ¾ cups heavy whipping cream 
1 vanilla bean (or 1 tsp vanilla)
¼ cup maple syrup
1 cinnamon stick (or ¾ tsp ground)
3 thin slices ginger
Pinch cloves, allspice, nutmeg, and salt
4 egg yolks
¼ cup sugar + additional for brûlée topping
⅓ cup pumpkin puree

Instructions:
1. Preheat the oven to 300°F.

2. Bring cream, maple syrup, vanilla, cinnamon, ginger, clovers, allspice, nutmeg, and salt, to a simmer, stirring occasionally. Remove from heat, cover and set aside for 15 minutes. 

3. In a mixing bowl, whisk egg yolks, sugar, and egg yolks until smooth and creamy. While continuously whisking, slowly pour in the cream until combined. Strain through a sieve, into a large measuring cup.

4. Arrange 4 ramekins in a baking pan or roasting pan. Carefully pour an equal amount of the pumpkin creme into each ramekin. Place the pan onto the oven’s centre rack and carefully pour hot water into the pan, about halfway up the sides of the ramekins.

5. Bake for 35-40 minutes, until the centres are just cooked and jiggle when shaken. When ramekins are cool, remove from the pan and place in the fridge until cold and set, about 2 hours.

6. Sprinkle about 2 teaspoons of sugar onto each creme brûlée. Using a kitchen torch, glaze the sugar until a glassy top forms.

#crèmebrûlée #pumpkinrecipes #canadianthanksgiving