Pumpkin Crème Brûlée

Updated at: Thu, 17 Aug 2023 09:06:04 GMT

Step 1

Collect the ingredients, Preheat oven to 150°C.

Step 2

Place 8 oven-safe custard ramekins (1/2 cups volume) on a large baking tray.

Step 3

In a medium saucepan, mix heavy cream, full cream milk, brown sugar, cinnamon, nutmeg, and ginger.

Step 4

Heat it over medium heat, stirring constantly, until the mixture begins to boil, Take off the heat and set aside (discard the cinnamon sticks).

Step 5

Meanwhile, in a small mixing bowl, beat the egg yolks and 1/4 cup of brown sugar until thick and lemon-colored.

Step 6

Slowly add about a 1/3 of the hot mixture to the yolks, whisking constantly. Add the egg mixture to the saucepan and whisk continuously until well combined, Whisk in with butternut squash purée and the vanilla.

Step 7

Pour the hot mixture into the ramekins, distributing evenly, about 1/2 to 2/3 cups for each cup.

Step 8

Pour very hot or boiling water into a deep baking tray, about 1 inch deep, or about a 1/3 to the center of the side of the cups. Bake for 40 to 50 minutes, or until the custard is set in the middle, but not too firm.

Step 9

Remove the cups from the tray and place them on a rack to cool. Cover them in the refrigerator for at least 4 hours or overnight.

Step 10

Just before serving, sprinkle about 1/2 to 1 teaspoon of sugar on each custard.

Step 11

Place the cups on a baking tray and broil in the oven for 1 to 2 minutes, or until the tops turn to golden brown.

Step 12

Or Using a blow torch, Put each ramekin on a tray to avoid burning the bench, and one ramekin at a time, work from the outside to the inside using small circular motions (one or two inches from the surface). Let it rest for a minute, then come back for a second or third grilling.

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