Pumpkin Cream Brûlée

Ingredients

• 1 small Hokkaido pumpkin
• 3 tbsp crème fraîche
• 2 tsp bourbon vanilla
• 1 tsp salt
• 80 g sugar
• raw sugar (for sprinkling)

Instructions

1. 1.

   Wash the pumpkin, halve it, remove the seeds and cut into small cubes with the skin on. Place in a pot, add enough water to just cover the pumpkin, stir in 1 tbsp sugar, cover and cook until the pumpkin is very soft. Drain and set aside one cup of cooking liquid. Let cool.

2. 2.

   Blend the pumpkin with vanilla, salt and sugar in a blender. Stir in the crème fraîche. If the puree is too thick, gently whisk in 1 tbsp of the reserved cooking liquid until a smooth cream forms.

3. 3.

   Divide the cream into ramekins, let cool and chill in the refrigerator for 30 minutes. Sprinkle generously with brown sugar. Turn on the oven broiler, place the ramekins on a baking sheet and caramelize the sugar until golden brown or use a kitchen torch to do so. Let cool briefly then serve.