About this recipe:A non-traditional, seasonal take on the classic creme brulee. Perfect for an autumn dinner party, or for the adults at Halloween.
1L double cream
1 dessertspoon vanilla extract
16 egg yolks
4 tablespoons dark brown soft sugar
175g caster sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
250g tinned pumpkin puree
4 tablespoons caster sugar
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Method Prep:20min › Cook:17min › Extra time:3hr53min › Ready in:4hr30min
Preheat oven to 170 C / Gas mark 3.
Heat the cream and vanilla in a large, heavy-bottomed saucepan over medium heat; bring to a simmer. Whisk together the egg yolks, brown sugar, caster sugar, cinnamon, salt, ginger, cloves and pumpkin in a bowl. Slowly pour 1/4 of the cream mixture into the egg mixture, stirring continually. Then pour the entire egg mixture into the saucepan; whisk briskly for 1 minute. Pour the mixture into ramekins. Arrange ramekins on a baking tray.
Bake in the preheated oven until set, about 15 minutes; refrigerate for 4 to 6 hours.
Before serving, sprinkle 1 teaspoon of sugar over the top of each crème brûlée. Use a kitchen torch or your oven's grill to caramelise the sugar. It may take 2 to 3 minutes under the grill. Serve immediately.
You can find tinned, 100% pumpkin puree online, or you can make your own using this recipe.