Pumpkin Brûlée with Pomegranate Crème

Ingredients

• 2 cups cream
• ½ cup milk
• ⅓ cup sugar
• 7 yolks
• 2¼ tsp Amoretti® Pumpkin Spice Compound
• 6 tbsp raw sugar, for topping
• 1 recipe White Chocolate Crème with Amoretti® Pomegranate Artisan

• Pomegranate arils
• White chocolate shavings

Directions

1. Preheat oven to 300 °F.
2. Heat the cream, milk, and half of the sugar in a pot until they are simmering.
3. Whisk the yolks and remaining sugar together in a bowl.
4. Slowly temper the milk into the egg yolks and sugar, whisking constantly.
5. Once combined, strain the mixture into a container.
6. Add the Pumpkin Spice Compound and stir to thoroughly combine.
7. Place ramekins into a large shallow dish and pour the brûlée into the ramekins.
8. Fill the dish with water half way up the ramekins, and cover with a sheet pan or foil.
9. Bake for 20-30 minutes, depending on the size of the ramekins, until barely set.
10. Once set, remove and let cool in the water on a rack for 15 minutes.
11. Remove the ramekins from the water and let cool completely before chilling for at least 2 hours or overnight.
12. Sprinkle raw sugar over the top of the chilled brûlées and shake the ramekin a bit to evenly distribute the sugar. Using a torch, or the oven broiler, caramelize the sugar topping.
13. Warm a spoon and place a quenelle (fancy term for the striking egg-shaped whipped cream garnish) of the Pomegranate Crème on one edge of the brûlée or pipe a layer of decorative cream on top of the sugar crust.
14. Garnish with pomegranate arils or white chocolate shavings.

• If you are not making the brûlées immediately, chill mixture in an ice bath before storing and chilling.
• Mix will last 5 days.