Pumpkin Creme Brulee
The pumpkin series continues – This holiday spice-red curry squash flavored creme brulee will become your thanksgiving favorite dessert!
*If using pumpkin can puree, cook it on a frying pan to remove some of the moisture and so concentrate the flavor. Bring to a quick boil, heavy cream with milk and spices. Remove from the heat, cover and let infuse for 30 minutes or so. Meanwhile, gently beat egg yolks, sugar and honey.
Sieve the infused liquid and reheat with the cooked pumpkin – bring to boil and blend using an immersion blender. Pass through a sieve and mix with the yolk-sugar mixture. Add more ground spice to taste. Fill up ramekins and bake.
Bake in a fan oven at 275ºF/135ºC for 35 minutes. Check custard during cooking – some may be ready while others need more cooking time. Let cool to rom temperature and refrigerate for 6 hours before serving.
Finish crème brûlée 5 minutes prior to serve. Spread fine sugar evenly; about 1.5 teaspoon and caramelize sugar using kitchen blow-torch or a crema Catalana caramelizing iron. Garnish with pate de fruit (quince paste for instance), star anis, cinnamon stick, mint leaf...