Pumpkin crème brûlée buy/Achetez nb

Vous trouverez la recette en français ici.



Pumpkin purée:

  • 1 New Brunswick pumpkin (3 lbs.)
  • 3 tbsp. New Brunswick honey
  • 1 tsp. pumpkin pie spice

Crème Brûlée:

  • 2 cups New Brunswick cream (35%)
  • 3 tbsp. sugar
  • 1/2 vanilla bean
  • 3/4 cup prepared pumpkin purée
  • 7 New Brunswick egg yolks


  1. Preheat oven to 425°F (220°C).
  2. Cut pumpkin in half and discard the seeds. Place pumpkin on baking sheet and bake for 1 hour or until fork tender.
  3. Scrape pumpkin meat into bowl. Discard the skin and strain the excess liquid. Blend pumpkin meat with honey and spices. Set aside to cool.
  4. Scrape the seeds from the vanilla bean. Pour cream, sugar, vanilla bean seeds and pumpkin purée into a sauce pan and bring to a boil.
  5. Beat the egg yolks in a separate bowl. Slowly add hot liquid to beaten egg yolks, constantly whisking.
  6. Place 8 (6 to 8 ounce) ramekins into a large cake pan or roasting pan. Fill ramekins with batter. Pour enough hot water into the roasting pan to come halfway up the sides of the ramekin.
  7. Bake just until the crème brûlée is set but still trembling in the center (approximately 40 mins). Remove ramekins from pan and refrigerate at least 2 hours.
  8. To finish sprinkle an even amount of sugar on top of custard and caramelize the top with a blow torch or in the oven on broil setting.

Suggested Pairing

A bold, malty American barley wine like Distillerie Fils du Roy's North Shore Regiment

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