Thursday, October 14, 2010

Pumpkin Crème Brulée

The pumpkin madness continues. This isn't what I set out to make, but I had some extra custard so I added some pumpkin puree and - eccolà! - Pumpkin Crème Brulée.

6 eggs
2 cups heavy whipping cream
1/2 cup packed organic brown sugar
1 tablespoon ginger syrup
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup pumpkin puree
raw sugar for topping

Preheat oven to 350 degrees. Whisk everything together until smooth, then pour into individual ramekins. Place ramekins in a baking dish and fill pan with water half-way up ramekins. Cover with foil and bake till set. Once cooled, put 1 T of raw sugar on the top of each custard and burn with a torch.

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