Pumpkin Creme Brûlée
Creme brulee, done up for fall!
Ingredients
- 3/4 cup half and half cream or evaporated milk for a lower fat version
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup I used Pure Infused Maple Syrup, Cinnamon, Nutmeg and Cloves
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp vanilla extract or vanilla bean paste
- 2 eggs
- pinch of salt
- For the maple-infused sugar: 1/2 cup granulated sugar 1/2 tbsp maple syrup, 1/2 tsp vanilla bean paste
Instructions
- Place all the ingredients, except for the ingredients for the maple sugar, into the blender. Blend until well combined.
- Place four ramekins (you can also use mason jars) in a 8" x 8" square pan. Carefully pour the creme brûlée mixture into each of the ramekins, about 2/3 or 3/4 full.
- Preheat the oven to 350 degrees. When the oven has reached temp, place the pan with the ramekins on the oven rack. Fill the pan up (around the ramekins) with boiling water, about 2/3 of the way full. Bake for 20-30 minutes.
- Remove from oven and place in the fridge to cool, a couple of hours or overnight.
- Meanwhile, make the maple sugar. In a mason jar, place the granulated sugar, the maple syrup and the vanilla bean paste, and shake well to combine.
- When ready to serve, spread a layer of the maple sugar on top of each of your puddings and use a brûlée torch to "burn" the sugar.