Ingredients

1 qt. Heavy cream
1/2 tsp. Vanilla
10 Egg yolks
1 cup Pumpkin puree
1/2 cup Maple syrup
1/4 tsp. Ground cinnamon
4 oz. Sugar

Sugar Crust

2 tbsp. Sugar

For Service

Toasted sliced almonds as needed
Chef Larry's Cranberry Chambord Coulis as needed (recipe follows)
1 cup Sweetened whipped cream
6 Mint sprigs

Method
Combine cream and vanilla in a saucepan, scald over medium heat. Remove from heat and let cool for 15 minutes. Place egg yolks, maple syrup and sugar in mixing bowl, mix using wire whisk. Add pumpkin puree and mix thoroughly. Slowly incorporate egg yolk mixture into cooled cream. Pour mixture into brulee dishes or ramekins. Create a "bain marie" by placing filled brulee dishes in a deep baking pan and adding 1 inch of water to the same pan. Bake in preheated oven at 325 degrees F for 1 hour. Remove and refrigerate.

For service: sprinkle 1 tsp. sugar over each creme brulee. Glaze in top broiler or with small torch. Top each Pumpkin Creme Brulee with sweetened whipped cream. Garnish with toasted sliced almonds and mint sprigs. Serve with Chef Larry's Cranberry Chambord Coulis.

Makes 6 Servings

Chef Larry's Cranberry Chambord Compote
Ingredients

1/2 cup Cranberries, fresh or frozen
1 1/3 cup Orange juice
1 tsp. Orange zest
4 oz. Chambord raspberry liquer
1/2 cup Sugar

Method
Place cranberries, orange juice, Chambord, orange zest and sugar in a saucepan. Bring to a boil, then reduce heat. Simmer over low heat for 25 minutes, stirring occasionally. Cranberries will begin to soften causing mixture to thicken. Check sweetness and consistency. Add more sugar if necessary. Transfer to a blender and puree until smooth.

Makes 6-8 Servings