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Pumpkin Creme Brulee

  • large egg yolks - 7 Pieces
  • cinnamon - 1/2 teaspoon nutmeg
  • - 1/8 teaspoon
  • salt - 1/8 teaspoon
  • heavy cream - 1 cup
  • milk - 3/4 cup maple syrup
  • - 3/4 cup of pumpkin puree
  • - 1/2 cup

1. Preheat oven to 150 degrees with rack in middle of oven.Put in baking tins 6 pots of 150 g 900 g Bring water to a boil.In a large bowl, beat the egg yolks, cinnamon, nutmeg and salt.2. In a saucepan with a thick bottom to whip heavy cream, milk, maple syrup and pumpkin puree, bring to a boil over moderate heat.Gradually add the egg mixture and whisk.Pour the cream through a fine sieve or cheesecloth into a large measuring cup, and then divide the cream between the pots in the form of a la carte.3. Pour the hot water into a form that the pots were half covered by water.Be careful not to get water in the cream.Put shape in the oven and bake until is inserted in the center of a cream knife will not come out clean, about 35-40 minutes.Put the pots on a rack and let cool completely.T

hen cover and cool the dessert in the refrigerator for at least 2 hours.Serve creme brulee with lightly sweetened whipped cream.4. If desired, sprinkle with sugar creme brulee turbinado or a mixture of white and brown sugar and then set fire to a special gas burner for 5 minutes, until the surface does not become caramel dessert.

Servings: 6

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