Pumpkin Creme Brulee

1. 1

   Preheat the oven at 300u00b0F To obtain pumpkin puree, steam the pumpkin flesh or cook in a marguerite. Pureed in food processor and set aside.

2. 2

   With a sharp knife, open the vanilla bean in half lenghtwise and scratch the inside.

3. 3

   Add the inside of the vanilla bean to the cream and heat in a casserole.

4. 4

   When it begins to simmer, remove from the heat. Set aside.

5. 5

   In a big bowl, mix together egg yolks and sugar 3 to 4 minutes with a whisk.

6. 6

   Drizzle the hot cream on the mixture of eggs (to not cook them).

7. 7

   Add pumpkin puree and amaretto (almond liqueur) and stir.

8. 8

   Strain and pour in 4 ramequins.

9. 9

   Put the ramequins in a oven dish. Pour hot water in the dish, around the ramequins, until 2/3 of the height of the ramequins.

10. 10

    Cook in the oven 30 to 40 minutes or until the center move a little bit when you move the dish.

11. 11

    Let cool and put in the fridge at least 2 hours before serving.

12. 12

    When ready to serve, put around 2 tablespoon of brown sugar on top of each creme brulee.

13. 13

    Put in the oven at Broil unter the broiler. Until it is caramelized.

* Per serving · 4 servings · Values may vary.