Business and Computer Technology
Culinary student stiring
Male chef plating food

Pumpkin Crème Brûlée

1 quart heavy cream
1 vanilla bean 
1 t ground cinnamon 
½ t ground nutmeg 
½ cup sugar 
6 egg yolks 
1 cup pureed pumpkin

  1. Heat cream and split vanilla bean on the stove to 180 degrees. Remove from heat and let sit.
  2. Combine egg yolks, sugar, cinnamon, nutmeg, and pumpkin in a large bowl.
  3. Slowly add the hot cream to the egg mixture being careful not to cook the eggs.
  4. Place custard mix in ramekins.
  5. Place ramekins in a large sided pan.
  6. Fill the pan half way with water and cover with aluminum foil.
  7. Bake in a preheated 325 degree oven for 30-40 minutes.
  8. Chill for 2 hours.
  9. Top with more sugar and use torch to caramelize the sugar.