Pumpkin Creme Brulee

• 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

1. Preheat the oven at 300u0b0F To obtain pumpkin puree, steam the pumpkin flesh or cook in a marguerite. Pureed in food processor and set aside.
2. With a sharp knife, open the vanilla bean in half lenghtwise and scratch the inside.
3. Add the inside of the vanilla bean to the cream and heat in a casserole.
4. When it begins to simmer, remove from the heat. Set aside.
5. In a big bowl, mix together egg yolks and sugar 3 to 4 minutes with a whisk.
6. Drizzle the hot cream on the mixture of eggs (to not cook them).
7. Add pumpkin puree and amaretto (almond liqueur) and stir.
8. Strain and pour in 4 ramequins.
9. 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.
10. Cook in the oven 30 to 40 minutes or until the center move a little bit when you move the dish.
11. Let cool and put in the fridge at least 2 hours before serving.
12. When ready to serve, put around 2 tablespoon of brown sugar on top of each creme brulee.
13. Put in the oven at Broil unter the broiler. Until it is caramelized.

pumpkin puree, vanilla beans, heavy cream, egg yolks, sugar, liqueur, brown sugar

Taken from www.food.com/recipe/pumpkin-creme-brulee-251685 (may not work)