HL Bakeshop’s Pumpkin Crème Brulée
- 2 cups heavy cream
- ¼ cup brown sugar
- ¼ cup sugar
- 8 egg yolks
- ¼ vanilla bean
- ¼ tsp cinnamon
- Dash of grated nutmeg
- 1 cup pumpkin purée
A perfect fall dessert! Make it with maple sugar for a real Vermont treat.
Heat heavy cream, split vanilla bean, cinnamon and nutmeg in a pot over medium heat, just until hot and bubbles start to form around the edges of the pan. Remove from heat. Whisk together the egg yolks and sugar until no lumps remain. Add a ladleful of hot cream mixture, whisking continuously. Repeat three or more times until the mixture is hot. Pour the hot egg mixture into the pan with the cream mixture, whisking constantly. Add the pumpkin purée and whisk until smooth. Pour the mixture through a fine strainer into a clean pan and let cool to room temperature. Pour into 4 oz oven proof cups. Place a kitchen towel in roasting pan to cover bottom. Place cups in pan and fill with water to reach half way up the sides of the cups. Carefully place in oven and bake for 30-40 minutes until set. Allow to cool fully before refrigerating.
*for Maple Pumpkin Crème Brulée, replace both sugars with ½ cup (total) of maple sugar.