Chef Larry

Pumpkin Creme Brulee

Chef Larry's Recipe

Chef Larry

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Ingredients

8 each Egg yolks

1/2 c. Sugar

4 c. Heavy cream

1 tsp. Vanilla or 1 each vanilla bean split and scraped

1/4 tsp. Ground cinnamon

1/2 c. Pumpkin puree

For the sugar crust

1 tsp. Granulated sugar

1 tsp. Brown sugar

1 c. Lightly sweetened whipped cream

Toasted sliced almonds to garnish

Fresh mint sprigs to garnish

Method
Preheat oven to 350 degrees F. Place cream and vanilla in a heavy saucepan. If using vanilla bean, split and scrape into cream. Scald cream over medium heat. Remove and cool for 10 minutes.

Combine egg yolks and sugar in a bowl. Whisk until eggs turn a pale yellow color. Add cooled cream into sugared egg yolks and mix.

Add pumpkin and cinnamon, mix until well incorporated. Portion mixture into brulee dishes or ceramic ramekins. Create a "Bin Marie" or water bath by placing filled dishes into to a deep baking pan and adding 1 1/2 - 2 inches of water.

Bake in preheated oven at 325 degrees F. for 45 minutes - 1 hour. Remove and cool. Combine sugars and mix well. Sprinkle sugar mixture over each creme brulee. Glaze in top broiler or with a small torch until sugar caramelizes. Cool slightly. Garnish with whipped cream, almonds and mint sprigs.

Makes 6 - 8 servings

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