Pumpkin Creme Brulee

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1 Small Pumpkin or 1 cup canned or frozen pumpkin puree

2 Cups Low-fat milk

2 Tablespoons Maple syrup

½ Cup Brown sugar

4 Large Eggs, lightly beaten free range, or one block of tofu

½ teaspoon Ground cinnamon

½ teaspoon Ground ginger

½ teaspoon Freshly grated nutmeg

1 teaspoon Vanilla extract

Turbinado sugar

 

If using a fresh pumpkin, cut in half and remove the seeds. Slice

into 1-inch cubes.

 

Steam the pumpkin until easily pierced with a skewer, 7 to 9

minutes. Pass through a food mill or mash well. Set aside 1 cup of

the pumpkin puree and freeze the rest in 1-cup portions for future

custards.

 

Preheat the oven to 325 degrees F. Butter a 1-quart soufflé dish or

six 1-cup custard cups.

 

In a large saucepan, heat the milk, maple syrup, and brown sugar

over low heat until the sugar dissolves, about 5 minutes.

 

Beat the eggs with a wire whisk and strain to remove the membrane

between the white and the yolk. Beat into the warm milk mixture. Add

the pumpkin puree, cinnamon, ginger, nutmeg, and vanilla.

 

Pour mixture into the soufflé dish or custard cups. Bake until a

knife inserted into the center of the custard comes out clean, about

40 minutes for custard cups and 60 minutes or more for 1-quart

souffle dish.

 

Refrigerate for a least 1 hour, and up to 1 day. Sift turbinado

sugar on top of the cold custard. Turbinado sugar (purified raw

sugar) instead of granulated sugar on the top of the custard results

in a more evenly caramelized crust that shatters at the tap of

spoon. Using a blowtorch, quickly melt the sugar, until it is a deep

golden color. Serve warm, or at room temperature as a simple

custard.

Best the day made. Can be refrigerated for 3 to 4 days as custard.

Brulees can be kept for 1 or 2 days, but the topping will soften.

 

*Note: If using canned puree, omit steps 1 and 2. While you only

need 1-cup puree, the smallest can is usually 1 pound, yielding 3 ½

cups. Save the rest for more custards.