Pumpkin Cognac Crème Brûlée

Name: Pumpkin Cognac Crème Brûlée
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters canned pumpkin; 2 Tbsps cognac; 6 larges egg yolks; 1 teaspoons ground cinnamon; 0 teaspoons ground cloves; 0 teaspoons ground ginger; 0 teaspoons ground nutmeg; 0 teaspoons kosher salt; 0 teaspoons freshly ground pepper; 118 milliliters sugar, plus more for brûlée topping; 1 teaspoon vanilla; 710 milliliters whipping cream

You can never have too many beverage recipes, so give Pumpkin Cognac Crème Brûlée a try. This gluten free and vegetarian recipe serves 8. One serving contains 416 calories, 4g of protein, and 37g of fat. If you have sugar, kosher salt, whipping cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 32

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Oven

Place 8 (6-ounce) ramekins or custard cups in a heavy-duty roasting pan.

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Custard

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Roasting Pan

Ramekin

Heat whipping cream to just under a simmer in a medium saucepan over medium heat.

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Whipping Cream

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Sauce Pan

Remove from heat.

Combine remaining ingredients in a large mixing bowl, whisking together just until smooth. Gradually whisk in hot cream.

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Cream

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Mixing Bowl

Whisk

Pour mixture through a wire-mesh strainer into a pitcher.

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Sieve

Divide custard evenly among ramekins. Fill pan with hot water to a depth of 1 inch. Cover with aluminum foil, crimping around edges of pan.

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Custard

Water

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Aluminum Foil

Ramekin

Frying Pan

Bake 45 to 50 minutes or until custard is barely set and jiggles when shaken.

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Custard

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Oven

Remove ramekins from water bath, let cool, and chill 3 hours or up to 3 days.

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Water

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Ramekin

Remove from refrigerator.

Sprinkle surface of each custard evenly with 1 scant tablespoon sugar. Caramelize sugar with a kitchen blowtorch, moving flame quickly back and forth across custard.

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Custard

Sugar