Pumpkin Creme Brulee

From the first crunch of the crackle topping to the last bite of the creamy pumpkin custard, this sinfully pleasing dessert makes a splendid ending to a fall dinner.

Pumpkin Crème Brûlée

By The Canadian Living Test Kitchen

Servings: 8

1-1/2 cups (375 mL) pumpkin purée
1 tsp (5 mL) vanilla
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) each ground nutmeg and ginger
2 cups (500 mL) whipping cream
8 egg yolks
1/3 cup (75 mL) granulated sugar
1/2 cup (125 mL) packed brown sugar

Preparation:

1- Place eight 6-oz (175 mL) custard cups or ramekins in large pan; set aside.In large bowl, combine pumpkin purée, vanilla, cinnamon, nutmeg and ginger; set aside.

2- In saucepan, heat cream until steaming. In bowl, whisk egg yolks with granulated sugar; slowly whisk in cream. Whisk into pumpkin mixture. Pour into prepared custard cups. Pour enough hot water into pan to come halfway up sides of cups.

3- Bake in centre of 350°F (180°C) oven until edge is set but centre still jiggles and knife inserted in centre comes out creamy, about 35 minutes. Remove from water; let cool on racks. Cover and refrigerate until chilled and set, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)

4- Set fine sieve over bowl; press brown sugar through sieve to eliminate lumps. Pat custards dry; sprinkle evenly with brown sugar.

5- Holding small blowtorch so end of flame touches sugar, heat until sugar bubbles and turns dark amber. Chill, uncovered, for at least 30 minutes before serving. (Make-ahead: Refrigerate for up to 3 hours.)

Tip: You can also broil the sugar 6 inches (15 cm) from the heat until it turns dark amber. Keep a close eye on the cups because you may need to rearrange them as they broil to evenly darken the sugar.

Variation

Apple Butter Crème Brûlée: Replace pumpkin purée with 1/2 cup (125 mL) apple butter. Increase whipping cream to 2-1/2 cups (625 mL).