Pumpkin Creme Brulee

Recipe by Boomette
READY IN: 3hrs




  • Preheat the oven at 300°F To obtain pumpkin puree, steam the pumpkin flesh or cook in a marguerite. Pureed in food processor and set aside.
  • With a sharp knife, open the vanilla bean in half lenghtwise and scratch the inside.
  • Add the inside of the vanilla bean to the cream and heat in a casserole.
  • When it begins to simmer, remove from the heat. Set aside.
  • In a big bowl, mix together egg yolks and sugar 3 to 4 minutes with a whisk.
  • Drizzle the hot cream on the mixture of eggs (to not cook them).
  • Add pumpkin puree and amaretto (almond liqueur) and stir.
  • Strain and pour in 4 ramequins.
  • Put the ramequins in a oven dish. Pour hot water in the dish, around the ramequins, until 2/3 of the height of the ramequins.
  • Cook in the oven 30 to 40 minutes or until the center move a little bit when you move the dish.
  • Let cool and put in the fridge at least 2 hours before serving.
  • When ready to serve, put around 2 tablespoon of brown sugar on top of each creme brulee.
  • Put in the oven at Broil unter the broiler. Until it is caramelized.