Pumpkin Crème Brûlée with Cranberry Simple Syrup
Pumpkin Crème Brûlée
Cranberry Simple Syrup
Cranberry Simple Syrup
  1. 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.
  2. Remove from heat and strain. Allow to cool, place in glass bottle until ready to use.
Pumpkin Crème Brûlée
  1. 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.
  2. 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.
  3. Now fill each ramekin with a tablespoon of cranberry simple syrup then slowly pour pumpkin mixture into ramekins.
  4. 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.
  5. Bake until firm in the center, check after 25 minutes, but may need to be in oven for 35 minutes.
  6. Remove the ramekins from the water bath and let cool. Place in cooler for 2 hours.
  7. 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.