As winter and lockdown's are upon us, we are taking a moment to explore ways to incorporate more whole produce into our diets. The benefits of introducing additional vegetables and fruits into our daily routine are indisputable. From additional fibre to keep us moving, to additional vitamins and minerals to keep our immune system happy, there are no downsides.
More produce does not just mean bowls and bowls of salads (although, those are yummy too), here is a fun comforting sweet treat that incorporates a bit of pumpkin- should you have leftovers from a Sunday roast, or from buying a gorgeous whole pumpkin- (say to make our ahhmazing 30 minute curry) and then having a bit extra. Inspired by Chef John, the texture is actually closer to a pudding than a classic creme brulee, with the star of the dish being that caramelised crisp sugar top. This is great for busy household schedules as you can make them the day before and then finish the sugar torching just before you serve.
What You Need
3 egg yolks
½ cup brown (or raw) sugar
1 cup heavy cream
1 cup pumpkin puree
½ teaspoon ground allspice
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 pinch salt
½ cup white sugar
Preheat the oven to 325 degrees F (165 degrees C).
Whisk egg yolks and brown sugar together in a large bowl. Stir in heavy cream, pumpkin puree, allspice, cinnamon, nutmeg, and salt.
Divide pumpkin mixture between seven (5-inch) ramekins about 1/2 inch from the top.
Place the ramekins in a baking dish and fill with the baking dish hot water to reach halfway up the sides of the ramekins.
Bake in preheated oven until just set, 30 to 35 minutes. Remove ramekins and refrigerate until completely cool, at least 2 hours.
Sprinkle about 1 tablespoon of sugar onto each creme brulee. Melt the sugar with a chef's torch until crisp and dark brown, 1 to 2 minutes. Allow to cool before serving.