Pumpkin Crème Brûlée

Course Desserts and Sweets
Prep. Time 15 mins
Cooking Time 35 - 40 mins
Yields 6 servings
2/3 cup (134 g) sugar
4 egg yolks [220 g]
1 tsp (5 ml) vanilla extract
1 tsp (1 ml) ground cinnamon
1/4 tsp (1 ml) ground ginger
Pinch of nutmeg
1 1/2 cups (426 g) pumpkin purée
1 1/2 cups (336 g) 35 % Real whipping cream
2 tbsp (30 ml) cognac or brandy
2 tbsp (30 ml) sugar


Instructions Preheat oven to 325 °F (160 °C).

Beat sugar with yolks until creamy. Beat in vanilla extract, spices and pumpkin. Stir in cream and cognac and blend well.

Spoon pumpkin mixture evenly into 6 ramekins or custard cups. Tightly cover each with foil and place in an ovenproof dish. Pour enough boiling water into dish to come 1/3 of the way up sides of ramekins or custard cups. Bake 35 to 40 min until just set. Remove from heat. Remove foil and cool.

To serve:
Preheat broiler. Sprinkle each custard top with about 1 tsp (5 mL) sugar and place under broiler 1 to 2 min until sugar is melted and deep golden