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Pumpkin Crème Brulee

Recipe by Executive Chef Fredy Hernandez,
312-942-1492

Serves: 6-8, depending on ramekin size
Prep time: 40 minutes

Ingredients

½ quart heavy cream
1 teaspoon vanilla extract
4 yolks
1 whole egg
½ cup pumpkin puree
½ cup granulated sugar
additional sugar for topping

Directions

Heat oven to 350 degrees

In a sauce pan over medium heat, combine cream and vanilla extract and bring to a boil.

In a separate bowl, combine yolks, egg, pumpkin and sugar and mix well.  Add heated cream and vanilla into the yolk mixture and whip quickly to avoid cooking the eggs.

Strain the mixture through a fine strainer and discard all foam from the top.

Pour mixture into ramekins.  Place ramekins into a pan filled halfway with water. Cover with foil and bake for 30 minutes.  Because dishes may vary in the amount of heat they retain, you may want to check the dishes every 10 minutes.  When the center bounces back after being lightly touched the crème brulee is ready.

After cooling, sprinkle additional sugar on top, and brown with a flame.