Caren McSherry of Gourmet Warehouse shares a recipe for Thanksgiving pumpkin brûlée
Ingredients
1 cup canned unsweetened pumpkin purée
1/3 cup packed brown sugar
1 large free range egg
1/2 cup heavy cream
1/4 cup light cream (coffee cream)
3/4 teaspoon pumpkin pie spice
1/4 teaspoon ground cardamom
1/3 cup berry sugar for burnt sugar top
Preheat the oven to 350
Method
Place the pumpkin, brown sugar, spices and egg in a large mixing bowl. Beat the mixture until well combined. Slowly pour in both creams and beat the mixture on low, you do not want to incorporate air into the mixture or you will have bubbles.
Divide the mixture into six ramekins. Place the ramekins in a shallow roasting pan and pour hot water into the pan until it comes to the halfway mark.
Place in the preheated oven and bake about 30 to 40 minutes or until a knife inserted into the centre comes out clean. The brûlée will be a bit jiggly.
Let them cool at room temperature, then transfer to the refrigerator for about 5-6 hours. You want them firmly set. Overnight is best.
When you are ready to serve, sprinkle the tops evenly with the sugar and using a handheld torch, caramelize the sugar to create that wonderful crunchy sugar coating that everyone loves. Move the torch back and forth so you do not burn or scorch one area.
Makes 6.
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