Inn On The Twenty’s Pumpkin Crème Brûlée

Fall is in the air and so are the enchanting aromas of Pastry Chef Jayne Inouye’s Pumpkin Crème Brûlée! The ultimate fall dessert, combining the warm flavors of pumpkin with a crisp, caramelized sugar crust. Perfect for cozy autumn evenings or serve at your next dinner party. 

Pumpkin Crème Brûlée

Yields 6 Ramekins 

Ingredients

450 g 35% Cream
4 Egg yolks
100 g Sugar
250 g Pumpkin purée
¼ tsp Cinnamon

Method:

1. Start by blending your pumpkin purée and cinnamon on low for two minutes, then add the egg yolks and sugar and blend again for one minute on low, until just smooth and well combined.
2. Bring your cream to a simmer and slowly add to your egg pumpkin mixture until completely combined.
3. Strain  the mixture through a fine strainer and fill the ramekins so they fill one centimeter away from the top of the ramekin.
4. Put your crème onto a pan and fill it half way with water, and cover with aluminum foil (or another pan).
5. Bake at 300°F for 30 minutes, rotating half way (it wont look cooked until its cooled down).
6. Once baked, let sit in the fridge for at least 3 hours.
7. Once chilled, cover the tops with a table spoon of white sugar and torch!
8. Serve immediately.

Tip:

Cinnamon shortbread would be great to dip with the crème brûlée or garnish with some edible flowers and chocolate.