Pumpkin Cardamom Creme Brulee

Recipe courtesy of Clafouti Patisserie
Show: Unique Sweets Episode: Toronto Sweets
TOTAL TIME: 1 hr 50 min
Prep: 20 min
Inactive Prep: 50 min
Cook: 40 min
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • Pinch ground cloves
  • Pinch ground cinnamon
  • Pinch kosher salt
  • 1/2 cup turbinado sugar
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Directions

Special equipment: Four 6-ounce oven-proof ramekins

Preheat the oven to 300 degrees F.

Place the cream in a heavy-bottomed saucepan and bring to a boil.

Whisk together the egg yolks, pumpkin puree, granulated sugar, cardamom, cloves, cinnamon and salt in a medium bowl. Slowly whisk the cream into the egg mixture.

Place four 6-ounce ramekins in a roasting pan. Pour the custard into the ramekins and fill the roasting pan with enough hot water to reach half way up the ramekins.

Cook the custard until it sets, 20 to 30 minutes.

Carefully remove the roasting pan from the oven. Remove the ramekins from the roasting pan and let the custard cool completely. Refrigerate until cold, 15 to 20 minutes.

Sprinkle each custard evenly with the turbinado sugar and caramelize with a kitchen torch or under the broiler.

Notes

Propane gas torches are highly flammable and should be kept away from heat, open flame, and prolonged exposure to sunlight. They should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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