I’m on a pumpkin kick.
I’d love to blame the fact that fall is here, but in reality–I bought an extra can of pumpkin this week after making my Chocolate Chip Pumpkin Muffins. So, alas, here I am–with one too many cans of pumpkin puree when a stroke of genius hits me:
Pumpkin puree has a very similar texture to mashed sweet potatoes and they’re the same color. I wonder if I can mix it in something with a maple-brown sugar flavor? [Similar to the inspiration behind my Maple Sweet Potatoes]
This is what I came up with–Maple Pumpkin Creme Brulee.
- 8 egg yolks
- 1 can pumpkin puree
- 1 tsp. vanilla
- 2 c. heavy cream
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 c. maple syrup – plus a little extra
- 2 tbsp. lite brown sugar
- Pecans (optional–for garnish)
- Preheat the oven to 350 degrees.
- With the blender, beat the egg yolks with the pumpkin puree.
- In a small saucepan, heat the cream, vanilla, cinnamon, and nutmeg until it is about to boil.
- Stir the cream mixture, slowly, into the pumpkin-egg mix and slowly beat together. Add in the maple syrup and brown sugar.
- Fill small ramekins or heat proof bowls with the custard mix and place the dishes in a large baking tray. Fill the baking tray (but not the custard cups) about halfway up with hot water.
- Bake in the oven for about an hour. At the 45 minute mark, place the pecans on the almost solidified custard cups and, if you’d like, pour on a little extra maple syrup.
- Once the custards are done, take them out of the oven and cool for about 15 minutes. When they are room temperature or no longer hot to the touch, chill them in the refrigerator for at least 4 hours.