Desert And Pastry Recipe: Pumpkin Creme Brulee
(New York-WABC, December 2, 2002) — A recipe from Cafe' Mozart, The World Famous, Award Winnning Desert Cafe': 

½ pound pumpkin puree
1 qt. Heavy Cream
4 oz. Sugar
8 Egg Yolks
4 Eggs
1 Teaspoon Pure Vanilla Extract

For Brulee:
8 Tablespoons Sugar
1 Teaspoon Cinnamon


1.	Put the cream in a saucepan and bring it to a boiling point.
2.	In a bowl, put the pumpkin puree, sugar and vanilla extract, mix them well with a wooden spoon
3.	When the cream go to the boiling point, lower the heat and mix the eggs and the egg yolks with the pumpkins mixture
4.	With a ladle, pout some of the hot cream into the egg pumpkin mixture and mix it well. Pour the rest of the cream into the pumpkin puree.
5.	Put the mixture in individual ramekins, put in a trail with water and put in the oven for 45 minutes at 225 degrees. 6.	Take out of the oven when it is set in the ramekin 7.	Cover the brulee with sugar, cinnamon mixture and burn it with a small blowtorch or under a broiler until the sugar caramelizes. 

Last Updated: Dec 2, 2002