Pumpkin Creme Brûlée

November 21, 2016

Ingredients:

2 Tbsp maple syrup
6 egg yolks
2/3 cup pumpkin puree
1 tsp freshly ground nutmeg
1 tsp ground cinnamon
2 tsp Dr. Cowan's Garden Three-Beet Powder
2 cup heavy cream
Coconut sugar to finish the top (optional)

Directions:

Mix together egg yolks and maple syrup.
Add in pumpkin puree with nutmeg, cinnamon, and Three-Beet Powder.
Slowly whisk in cream.
Place eight ramekins in a deep baking dish and fill the dish with water so that the ramekins are half-way submerged.
Pour creme brûlée mixture into the ramekins (optional: strain mixture before pouring into ramekins for a smooth finish).
Bake in 300-degree oven for 35-40 minutes.
Cool to room temperature, then refrigerate until ready to serve.
Optional: Sprinkle top with sugar and caramelize with torch. Serves eight people.

See also: Sally's Pumpkin Pie Recipe

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