Pumpkin Maple Crème Brûlée
PREP TIME: 20 mins
TOTAL TIME: 6 hours 35 mins
1 cup whipping cream
1/2 cup whole milk
1/2 tsp nutmeg
1/4 cup Fulton's Granulated Maple Sugar
8 farm fresh egg yolks
2/3 cup pie pumpkin, cooked & mashed
1/3 cup Fulton's Organic Maple Syrup
1/2 cup sugar
Preheat oven to 300 F (150 C). Combine cream, milk and nutmeg in a saucepan over medium low heat. Meanwhile, whisk sugar and yolks together until pale yellow and creamy. Add pumpkin and maple syrup; whisk to blend. When bubbles appear around the rim of the saucepan, gradually add hot cream mixture into yolk and pumpkin mixture, whisking constantly until the hot milk is fully incorporated. Divide custard among six ramekins. Set ramekins into a deep baking pan. Transfer pan to oven. Carefully pour enough hot water into pan to come halfway up sides of cups.
Bake custards in centre of oven until almost set, about 1 hour. Remove from oven and let custards cool slightly in the pan at room temperature for 15 minutes. Remove custards from pan and chill uncovered until cold, about 5 hours. (Custards can be prepared 1 day ahead. Cover and keep refrigerated.)
Sprinkle sugar evenly over the top of each. Arrange custard cups on baking sheet. Place under a hot broiler until sugar melts and browns evenly, or burn sugar with culinary torch.