- large egg yolks - 7 pieces
- cinnamon - 1/2 teaspoonfuls
- nutmeg - 1/8 teaspoons
- salt - 1/8 teaspoons
- fat cream - 1 cup
- milk - 3/4 Cups
- maple syrup - 3/4 Cups
- Pumpkin puree - 1/2 cup
1. Preheat the oven to 150 degrees with a counter in the middle of the oven. Place in a baking dish 6 pots with a volume of 150 grams. Bring about 900 g of water to a boil. In a large bowl, beat the egg yolks, cinnamon, nutmeg and salt. 2. In a saucepan with a thick bottom, whip cream fat, milk, maple syrup and pumpkin puree, bring to a boil over moderate heat. Gradually add egg mixture and whisk. Pour the cream through a thin sieve or gauze in a large measuring cup, and then divide the cream between serving pots in the form. 3. Pour boiling water into the mold, so that the pots are half covered with water. Be careful not to get water on the cream. Place the form in the oven and bake until the knife inserted into the center of the cream will not leave clean, about 35-40 minutes. Put the pots on the counter and allow to cool completely. Then cover and cool the dessert in the refrigerator for at least 2 hours. Serve cream brulee with slightly sweetened whipped cream. 4. If desired, sprinkle cream brulee with sugar turbine or a mixture of white and brown sugar, and then set fire with a special gas burner for 5 minutes until the surface of the dessert becomes caramel.
Servings: 6