Autumn is the perfect time for soul-soothing desserts. This crème brûlée combines the sweetness of baked pumpkin, the creaminess of cream, and the exquisite almond note of amaretto liqueur. Its delicate texture and caramel crust make it a true highlight of an autumn evening.
Ingredients
- Pumpkin (peeled) — 250 g
- Egg yolks — 6 pcs.
- Cream (33%) — 400 ml
- Sugar — 120 g
- Amaretto liqueur — 60 ml (optional)
- Ground cinnamon — to taste
How to Prepare
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Prepare the pumpkin. Peel it, remove the seeds, and cut into slices. Place on a baking sheet lined with parchment or foil and bake at 190–200 °C for about 25 minutes until soft.
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Make the puree. Transfer the baked pumpkin to a bowl and blend until smooth.
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Mix the cream. Add the yolks, cream, sugar, cinnamon, and, if desired, the amaretto liqueur. Whisk until smooth and strain through a sieve.
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Bake. Pour the mixture into small molds, place them in a deep dish, fill with boiling water halfway up the molds, and bake at 160–170 °C for about 30–35 minutes.
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Cool. Completely cool at room temperature, then refrigerate for at least 4 hours (preferably overnight).
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Create the caramel crust. Before serving, sprinkle with sugar and caramelize with a torch or place under the broiler until golden brown.
Tip
This crème brûlée can be prepared in advance: pour it into sterilized jars and store in a cool place. It pairs wonderfully with coffee or a glass of sweet wine.
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