Pumpkin Crème Brule

Chef Robert Barral
New England Culinary Institute
Recipe for 6 people

Ingredients:

• Miniature Pumpkins 6 each
• Heavy cream 1 ¼ cup
• Vanilla Bean split ½ each
• Egg yolks 5 each
• Sugar 6 tsp
• Nutmeg Grated 1 tsp
• Solid Pack pumpkin (or Fresh from miniature) ½ cup
• Orange Liqueur 2 tsp
• Brown sugar ¼ cup
• Cinnamon 1 tsp

Cut top off of miniature pumpkins and reserve top for decoration.
Remove seeds. Remove flesh and set aside for puree. To make the pumpkin puree, take the flesh of the six miniature pumpkins and add ¼ cup of water. Let simmer for 15 minutes and cool down.

Split vanilla beans in half.
With a knife, scrape out the seeds and place them in a saucepan with the heavy cream. Bring slowly to the boil and pour in a bowl on top of the egg yolks, sugar, nutmeg and pumpkin puree. Mix well and pour into the cups or the mini pumpkins.

Place them in a baking pan with water.
Bake in the oven for 25 minutes (or until done) at 250 to 300 degrees.

When ready, remove from the oven and let cool down.
Make a mix of brown sugar and cinnamon. Place on top of the custard and either burn under the broil or caramelize with a blowtorch.

Serve immediately after.

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