My 1-cup-capacity Ramekins are slightly too large for my Creme Brûlée recipe. Today I added 1 cup pureed Pumpkin. The amount of a serve was perfect for my ramekin and Creme Brûlée was very yellow. Fortunately OR unfortunately, you won’t taste Pumpkin very much.
1 cup pureed Cooked Pumpkin *smoothly pureed
1/4 cup Caster Sugar
4 to 5 Egg Yolks *4 Egg Yolks can set softly
2 cups Thickened Cream *warmed
1 teaspoon Vanilla Extract
Extra Caster Sugar for topping
- Preheat oven to 160°C. Place a folded tea towel in a roasting pan and place 4 ramekins on the tea towel.
- Place Cream in a saucepan and heat over low heat, stirring occasionally, until it just starts to bubble. *Note: You can heat the Cream in the microwave.
- Place smoothly pureed Pumpkin, Caster Sugar, Egg Yolks and Vanilla Extract in a mixing bowl, and whisk well until smooth. Gradually whisk in heated Cream and combine well.
- Strain the mixture into a jug and remove Pumpkin’s fibre. Pour the strained mixture into the ramekins. Add boiling water to the roasting pan about 2cm deep. Bake for 30 minutes or until softly set.
- Remove the ramekins from the pan, set aside and cool. When cooled, cover and place in the fridge until chilled completely.
- When it is ready to serve, sprinkle about 2 teaspoons Caster Sugar on top and spread it to cover completely. Then use a blowtorch to caramelise it.