PUMPKIN CREME BRULEE
- 8 egg yolks
- 1/3 cup maple syrup
- 2 Tbsp. light brown sugar
- 1 cup buttermilk
- 1 cup heavy cream
- 2/ cup pumpkin puree
- 3 Tbsp demerara sugar (raw sugar, or sugar in the raw)
Preheat oven to 350 degrees.
Use a fork to mix together the egg yolks, maple syrup, and 2 Tbsp. brown sugar in a bowl.
Pour the buttermilk and heavy cream into a saucepan and bring almost to a boil.
Gradually mix the hot milk into the egg yolk mixture.
Strain the custard back into the saucepan and stir in the pumpkin puree.
Place 6 individual heatproof ramekins or custard cups in a baking dish. Pour the custard mixture into the ramekins or custard cups, then pour hot water into the baking dish to come halfway up the sides of the ramekins, being careful not to get any water in the ramekins.
Bake in a preheated oven at 350 degrees for 25-30 minutes, until the brulee is just set with a slight softness at the center. Leave the dishes to cool in the water, then left them out, place on a tray, and chill in the refrigerator for at least 3-4 hours.
At serving time, sprinkle the tops of the desserts with the demerara sugar and caramelize with a blowtorch.
This recipe, and 349 others can be found in our cookbook "Rocky Mountain Lodge & Cabins Favorite Recipes" which can be purchased in our Gift Shop. Click Here to order your copy.