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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 4 |
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Taken in a book from Marie-Josee Taillefer. The Creme Brulee with be good in the fridge for 1 week. When ready to serve, garnish with brown sugar and grill. Ingredients:
7 ounces fresh pumpkin puree or 7 ounces canned pumpkin puree |
1 vanilla beans or 1 tablespoon vanilla |
2 1/2 cups heavy cream (15 %) or 2 1/2 cups light cream (15 %) |
8 egg yolks |
2 1/2 ounces sugar |
2 tablespoons amaretto liqueur |
8 tablespoons brown sugar, for the garnish |
Directions:
1. Preheat the oven at 300°F To obtain pumpkin puree, steam the pumpkin flesh or cook in a marguerite. Pureed in food processor and set aside.
2. With a sharp knife, open the vanilla bean in half lenghtwise and scratch the inside.
3. Add the inside of the vanilla bean to the cream and heat in a casserole.
4. When it begins to simmer, remove from the heat. Set aside.
5. In a big bowl, mix together egg yolks and sugar 3 to 4 minutes with a whisk.
6. Drizzle the hot cream on the mixture of eggs (to not cook them).
7. Add pumpkin puree and amaretto (almond liqueur) and stir.
8. Strain and pour in 4 ramequins.
9. Put the ramequins in a oven dish. Pour hot water in the dish, around the ramequins, until 2/3 of the height of the ramequins.
10. Cook in the oven 30 to 40 minutes or until the center move a little bit when you move the dish.
11. Let cool and put in the fridge at least 2 hours before serving.
12. When ready to serve, put around 2 tablespoon of brown sugar on top of each creme brulee.
13. Put in the oven at Broil unter the broiler. Until it is caramelized.
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