Pumpkin Crème Brûlée

Name: Pumpkin Crème Brûlée
Ingredients: Mint sprigs and raspberries for garnishing, if available; 8 large egg yolks; ¾ cup granulated sugar, plus 4 tablespoons; 4 cups heavy (whipping) cream; 1 teaspoon vanilla extract; ⅔ cup pureed pumpkin or other sweet winter squash, such as Kabocha or Sweet Dumpling; ⅔ cup pureed pumpkin or other sweet winter squash, such as Kabocha or Sweet Dumpling; ⅔ cup pureed pumpkin or other sweet winter squash, such as Kabocha or Sweet Dumpling; ⅔ cup pureed pumpkin or other sweet winter squash, such as Kabocha or Sweet Dumpling; 4 tablespoons brown sugar; Mint sprigs and raspberries for garnishing, if available; 2 teaspoons minced candied ginger; ¼ teaspoon ground cloves

Preparation info

Serves
8

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Here’s a Brûlée that I think is great for the holiday season. Use it as an alternative for traditional pumpkin pie. Although you can use canned pumpkin, the flavor of fresh baked pumpkin is marvelous and it’s really worth the extra time. Caramelize the sugar under a hot broiler or use a propane torch, which I think is easier.

Ingredients

4 cups heavy (whipping) cream
1 teaspoon vanilla extract
8 large

Pie
Dessert
Vegetarian
Gluten-free

Method

Preheat oven to 350°F. Heat the cream and vanilla in a saucepan to scalding. In a medium bowl, beat the egg yolks and the ¾ cup granulated sugar together until light in color. Slowly add the hot cream, stirring constantly to melt the sugar. Gently stir in the pumpkin, ginger, and clove