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As my blog title suggests, these pages contain a wild mix of recipes which sample a wide range of flavours and cultures. I won't even try to apply an over-arching theme to this project other than to say that every dish is about creating good food!

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Monday, December 17, 2007

Pumpkin Crème Brulée

This is a classy dessert but it's very rich. Use small custard cups and/or plan to share each one!

Pumpkin Crème Brulée

  • 2/3 cup sugar
  • 4 egg yolks
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1 + 1/2 cups puréed pumpkin
  • 1 + 1/2 cups whipping cream
  • 2 tbsp. Cointreau
  • 2 tbsp. brown sugar


Beat sugar and egg yolks together until creamy.
Add spices and pumpkin and mix well.
Stir in cream and Cointreau, incorporating fully.
Divide mixture evenly between eight custard cups.
Cover each cup with tin foil and place in large deep baking dish such as a lasagna pan.
Pour boiling water into the baking dish, filling to 1/3 the height of the cups.
Bake at 325°F for 35-40 minutes (until custard is set).
Remove from heat and remove foil.
Sprinkle brown sugar over the top of each custard.
Place under broiler until sugar caramelizes.
Serve immediately.

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