CRÈME BRÛLÉE, PUMPKIN AND WHITE CHOCOLATE
Portions : 4 - Preparation : 20 minutes - Cooking : 35 minutes
Ingredients
- 3 egg yolks
- 125 ml (1/2 cup) sugar
- 1/2 vanilla bean, seeds
- 1 pinch salt
- 1 lemon, zest
- 250 ml (1 cup) 35% cream
- 2 pinches ground cinnamon
- 1 pinch ground nutmeg
- 1 pinch cloves
- 180 ml (3/4 cup) pumpkin purée
- 80 ml (1/3 cup) Zéphyr Cacao Barry white chocolate
Finishing touch
- 80 ml (1/3 cup) sugar
Preparation
- Preheat oven, rack in center, to 150°C (300°F).
- Whisk eggs in a bowl, then add sugar, vanilla, salt and lemon zest.
- Set aside.
- In a saucepan, heat the cream with the cinnamon, nutmeg and cloves, but do not bring to the boil.
- In a bowl containing the white chocolate, pour over the hot mixture and stir until smooth.
- preparation. Then stir in the pumpkin purée.
- In the bowl containing the beaten eggs, gradually incorporate the still-warm mixture. Mix for about 1 minute.
- Fill ramekins three-quarters full and place in an ovenproof casserole dish. Once on the oven rack
- hot water to three-quarters of the height of the ramekins.
- Bake for 30 minutes.
- Remove the ramekins from the hot water, leave to cool, then set aside in the fridge. Just before serving,
- spread the sugar over the top of the creams and, using a blowtorch, caramelize the surface.
