Amélie: Maple-Pumpkin Crème Brûlée

Serves 4

1 1/2 cups heavy cream

1/4 teaspoon pumpkin pie spice

1/4 teaspoon ground cinnamon

5 egg yolks

1/4 cup granulated sugar

1/4 cup brown sugar

1/2 teaspoon vanilla extract

1/2 cup pumpkin puree (not spiced pumpkin pie filling)

1 pinch salt

2 teaspoons maple syrup

4 teaspoons brown sugar

4 teaspoons maple sugar

Boil a pot of water for baking the custards. Reserve.

Preheat oven to 350*F degrees.

In a medium saucepan, heat cream, pumpkin spice, and cinnamon, stirring occasionally, just until steaming. You’ll see tiny bubbles around the edge of the pan. Immediately turn off the heat and set aside to infuse at least 15 minutes.

In a large bowl, whisk together the egg yolks, then add in order - both sugars, vanilla, pumpkin puree, and salt until smooth and blended.

Gradually pour the hot cream into pumpkin mixture (you have to do this slowly and continually whisk as you do - so as not to cook the egg).

Divide the mixture among 4 6-ounce (or 8-ounce) ramekins and place in a large baking pan. Add the boiling water to fill the pan no more than halfway up the sides of the ramekins. Place in the center of the oven, and cook between 25-35 minutes, depending on your oven. When ready, custards should be set around the edges and centers are still jiggly like jello.

Remove ramekins (CAREFULLY - you got hot water there!) to a wire rack and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours (or up to 3 days).

When ready to serve, mix the maple syrup, brown and maple sugar (you can also just use brown sugar x2) in a small bowl. Then evenly spoon each custard with the sugar/maple mix.

Using a culinary torch, hold the torch 4 to 5 inches from the sugar, maintaining a slow and even motion. Stop torching just before the desired degree of doneness is reached, as the sugar will continue to cook for a few seconds after flame has been removed.

If you don't have a torch, place ramekins 6 inches below the broiler for 4 to 6 minutes or until sugar bubbles and turns golden brown.

Refrigerate at least 10 minutes (and no more than 1 hour) before serving.

Original Post Found here: http://chef-du-cinema.blogspot.com/2012/12/the-class-amelie.html