In traditional creme brulee recipes, in addition to cream, milk and vanilla, various natural flavors can be used, for example, lemon or orange zest. But when combining this classic sweets with pumpkin is completely original and at the same time, a healthy dessert that you will want to repeat more than one times. Share with friends: 
Time: 1 hour. 20 minutes. Difficulty: easy Servings: 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1-2 small (portioned) pumpkins
- 2.5 tbsp. whipping cream 33%
- 1 vanilla pod
- 1/2 tbsp. brown sugar
- 2 tbsp. l granulated sugar
- Yolks 10 large eggs
- 1/2 and 1/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 tbsp. l brandy
- 8 tbsp. l turbinado sugar (Hawaiian sugar) for creme brulee
Recipes with similar ingredients: nutmeg squash, vanilla pod, brown sugar, pumpkin puree, eggs, cream, ground ginger, cloves, cinnamon, brandy
Recipe preparation:
- Warm the oven to a temperature of 180 ° C. Bottom mold for bake with parchment paper.
- Cut the pumpkins in half, peel the seeds and lay on cooked form with a slice down. With a fork, pierce the pumpkin peel in several places and bake for 30-40 minutes until it becomes soft. Cool, select the pulp with a spoon and cook homogeneous mashed potatoes.
- Measure 3 cups of pumpkin puree for a sweet egg cream, Put the rest in the refrigerator or freeze.
- Reduce oven temperature to 160 ° C and place on baking tray with sides 8 140-gram ceramic tins (Ramekins). Cream with vanilla bean grains added to them bring to a simmer over low heat.
- In a food processor, mix sugar, egg yolks, 1/2 tsp. cinnamon, ginger, cloves and brandy with 2 cups pumpkin puree. Pour the hot cream into the pumpkin mixture gradually. Spill cream on ceramic molds and fill a baking sheet or other the form in which they stand is hot water (boiling water). Convenient it do by placing the pan on the oven door.
- Bake for 30 – 35 minutes until the cream is frozen, but in the center everything will still remain liquid. Remove from the oven, cool the ramekins. about 20 minutes, then refrigerate for at least 4 hours.
- For creme brulee, mix the remaining 1/2 tsp. cinnamon and turbinado sugar. Sprinkle cinnamon cream with sugar and with caramelize caramel burner. Put crème brulee in chill for 2 hours or serve immediately.
