Pumpkin Creme Brulee

I always love pumpkin for its versatility both in sweet and savoury dishes. Whenever I'm making fish curry i love to have some stir fry pumpkin as a side dish as i feel both are an awesome combination. After making the pumpkin stir fry there are some left over pumpkin and i tried them in my dessert...pumpkin creme brulee.

What i love in creme brulee is actually the fun part of playing with my kitchen torch and the nice thin layer crust of sugar that cracks with a hit of spoon. The crunchiness of caramelized sugar and the smooth and silky custard base that melt in your mouth are simply irresistible. Nicely flavored with sweet pumpkin this is a dish you wanna serve to impress your guest.

Ingredients

1 cup pumpkin puree
1 3/4 cups heavy whipping cream
1/2 cup granulated white sugar
3 large eggs
1/4 tsp pumpkin spice

For Topping

1/4 cups granulated white sugar

Methods

Preheat oven at 300'F or 148'C .

Over a medium-low flame, heat the cream while stirring frequently. Once the cream comes to a simmer point. Switch off the flame.

In a bowl add eggs and sugar. Whisk till well blended.

Add the hot cream slowly into the egg mixture while constantly whisking to avoid the eggs from scrambling. Add the pumpkin spices and stir well.

Strain the mixture in a large pouring cup. Add the pumpkin puree and mix well.

Place 6 ramekins in a baking deep baking tray. Fill 8 ramekins with the custard and place the baking tray in a preheated oven.

Fill the baking tray halfway with boiling water. Bake for 35-40 minutes.

Remove from oven and cool completely before cover the ramekins with cling wrap and refrigerate for an hour.

Sprinkle 1 teaspoon  sugar over the chilled custard and give it a good swirl to spread the sugar evenly.

Using a kitchen torch, caramelized the sugar.

Serve immediately.


Notes.

• To make a pumpkin puree, simply cut pumpkin into chunks and steam for 10-15 minutes till well tender and mash using a masher to a fine puree or just dump them steamed pumpkin into a food processor to get a fine paste.