Creme Brulee

 
 
 

Pat’s Maple-Pumpkin Crème Brulee

1 cup heavy cream
1 cup half and half
¾ cup canned pumpkin puree
¼ cup pure maple syrup
1 tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. ginger
¼ tsp. ground cloves
3 egg yolks
1 egg
1/3 cup pure maple syrup
Pinch of salt
Some white sugar for the topping

Preheat over to 325°
Whist together cream, half and half
pumpkin puree, ¼ cup maple syrup,
cinnamon, nutmeg, ginger and cloves
in a saucepan. Heat over medium
just until steam rises. Whisk together
egg yolks, egg, 1/3 cup maple syrup, and
salt in a bowl. Slowly whisk warm cream
mixture into egg mixture. Divide among
six 4-oz. ovenproof ramekins.
Put ramekins in a roasting pan or large pan.
Pour enough hot water into the pan to come
halfway up the sided of the ramekins.
Bake just until the crème brulee is set, but
still trembling in the center, approximately
35 to 45 minutes. Remove the ramekins from
the roasting pan and cool then refrigerate
for at least 2 hours and up to 3 days.
And then remove the crème brulee
from the refrigerator for at least
30 minutes prior to browning the
sugar on top. Using a torch, melt the white
sugar to form a crispy top. Allow the crème
brulee to sit for at least 5 minutes before serving.
You could also put the ramekins under the broiler
In your oven for a few minutes if you don’t have a
a torch. This recipe makes 6…4oz servings.