Pumpkin Crème Brûlée
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Did you know?
Crème brûlée originated in France, but pumpkin adds a warm, autumnal twist that’s become popular in British holiday menus.
Method
Preheat the oven to 150°C (300°F) and set a water bath.
In a saucepan, combine pumpkin purée, heavy cream, vanilla extract, ground cinnamon, and salt; heat gently until steaming, do not boil.
In a bowl, whisk egg yolks with granulated sugar until pale; slowly pour the hot pumpkin mixture into the yolk mixture while whisking continuously.
Strain the custard through a fine sieve into ramekins; place the ramekins in a baking tray and pour hot water around them to reach halfway up the sides.
Bake for 30–35 minutes, until the custard is set but still slightly trembling in the centre.
Remove ramekins, let cool to room temperature, then refrigerate for at least 2 hours.
Sprinkle light brown sugar evenly on top of each custard and, using a kitchen torch, caramelise the sugar until golden and crisp.
Serve immediately, optionally garnish with a pinch of extra cinnamon.
Nutrition per serving
Approximate values, not medical advice.