This recipe adds a fall twist to the beloved french desert. Not only is this a delicious desert, but using the pumpkin as a serving dish makes for a beautiful fall presentation.
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Ingredients
Pumpkin Crème Brûlée
- 3 cups Heavy Cream
- 1 1/2 cups Milk
- 1 dash Ground Cinnamon
- 1 pinch Ground Ginger
- 1 pinch Nutmeg
- 1 smidgen Ground Cloves
- 12 Egg Yokes
- 1 cup Sugar
- 6 oz Pumpkin Purée
Cranberry Simple Syrup
- 8 cups Fresh Cranberries
- 1 bottle Late Harvest Muscat Wine
- 1/2 cup Water
- 1 1/2 cup Sugar
- 1 pinch Salt
Ingredients
Pumpkin Crème Brûlée
Cranberry Simple Syrup
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Instructions
Cranberry Simple Syrup
- In medium saucepan combine cranberries, Muscat Wine, water, sugar and salt. Bring to a boil, then turn down to medium-low and simmer 6-7 minutes.
- Remove from heat and strain. Allow to cool, place in glass bottle until ready to use.
Pumpkin Crème Brûlée
- In a medium saucepan over medium-high heat, add cream, milk and sugar. When mixture is warm, add the pumpkin and spices and whisk until blended. Cook just until cream starts to boil.
- Place the egg yolks in a large stainless steel bowl, break yolks, slowly add the warm pumpkin mixture to the eggs a little at a time while whisking. Strain and set aside.
- Now fill each ramekin with a tablespoon of cranberry simple syrup then slowly pour pumpkin mixture into ramekins.
- Place the ramekins in a large baking pan. Pour enough hot water into the pan to come half way up the sides of the ramekins.
- Bake until firm in the center, check after 25 minutes, but may need to be in oven for 35 minutes.
- Remove the ramekins from the water bath and let cool. Place in cooler for 2 hours.
- Dust with sugar and caramelize with a propane torch.
Recipe Notes
In addition to being used in this recipe, the Cranberry Simple Syrup can be used to make a delicious Vodka Cranberry Cocktail. Mix 1 part cranberry syrup to 2 parts vodka, and serve over ice.
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