Pumpkin Creme Brulee - cooking recipe

Ingredients

7 ounces fresh pumpkin puree or 7 ounces canned pumpkin puree
1 vanilla beans or 1 tablespoon vanilla
2 1/2 cups heavy cream (15 %) or 2 1/2 cups light cream (15 %)
8 egg yolks
2 1/2 ounces sugar
2 tablespoons amaretto liqueur
8 tablespoons brown sugar, for the garnish

Preparation

Preheat the oven at 300\u00b0F To obtain pumpkin puree, steam the pumpkin flesh or cook in a marguerite. Pureed in food processor and set aside.
With a sharp knife, open the vanilla bean in half lenghtwise and scratch the inside.
Add the inside of the vanilla bean to the cream and heat in a casserole.
When it begins to simmer, remove from the heat. Set aside.
In a big bowl, mix together egg yolks and sugar 3 to 4 minutes with a whisk.
Drizzle the hot cream on the mixture of eggs (to not cook them).
Add pumpkin puree and amaretto (almond liqueur) and stir.
Strain and pour in 4 ramequins.
Put the ramequins in a oven dish. Pour hot water in the dish, around the ramequins, until 2/3 of the height of the ramequins.
Cook in the oven 30 to 40 minutes or until the center move a little bit when you move the dish.
Let cool and put in the fridge at least 2 hours before serving.
When ready to serve, put around 2 tablespoon of brown sugar on top of each creme brulee.
Put in the oven at Broil unter the broiler. Until it is caramelized.