Crosbys

Pumpkin Molasses Crème Brûlée

Pumpkin Molasses Crème Brûlée

Yield: 6 portions

Ingredients:

• 2 cups cream
• ¼ cup canned pumpkin puree
• 1 tsp pumpkin pie spice*
• ½ cup fancy molasses
• 6 egg yolks

*Substitute ½ tsp ground cinnamon, ¼ tsp ground ginger, ¼ tsp ground nutmeg and 1/8 tsp ground cloves.

• 6 Tbsp demerara sugar (natural brown sugar) for caramelizing the top

Directions:

1. Heat cream, pumpkin puree and pumpkin pie spice on the stove. Whisk molasses and egg yolks together, and add the heated cream to the egg molasses mixture.Pour into 4 oz ramekins.
2. Place ramekins in a large pan and pour hot water half way up the ramekins and bake in a 300°F oven for 45 minutes.The crème brulee should be solid but still jiggly like a belly.
3. Cool for at least 4 hours in the refrigerator.
4. To Serve, sprinkle 1 Tbsp of demerara sugar on each brulee, ensure that the entire top is covered. Melt the sugar under the broiler, keeping a very close eye on the brulees, or use a kitchen torch.