Delicate creme brulee with pumpkin, cream and cinnamon

Instructions

1. Preheat the oven to 180°C.
2. Line the baking tray with baking paper.
3. Roughly chop the pumpkin and place on a baking tray.
4. Bake the fruit for 45-50 minutes until soft.
5. Then remove and let cool .
6. Put the pumpkin pieces in a bowl and blend until smooth with a hand blender.
7. Weigh 230 g of the pumpkin puree and beat with a mixer.
8. Reduce the oven temperature to 150°C.
9. In a bowl, mix the egg yolks and sugar with the Beat until smooth.
10. Bring the cream to a boil while stirring.
11. Then pour in a thin stream into the egg yolk mixture, stirring constantly.
12. Next, pass through a fine sieve.
13. Add the pumpkin puree and cinnamon and stir until smooth.
14. Put the cream into 8 small ovenproof dishes.
15. Pour the boiling water into a deep baking tray.
16. Place the dishes, allowing the water to reach the center of the dish.
17. Cook in the oven for 35-40 minutes bake.
18. Then take out and full allow to cool constantly.
19. Sprinkle with a thin layer of sugar before serving.
20. Flamb the sugar with a burner or place in a well preheated oven with the grill function for 2 to 3 minutes.
21. Creme brulee with pumpkin serve immediately.