Ingredients:
4 cups Almond Vanilla Milk (preferably Naturas brand, if available)
5 tablespoons Pumpkin Puree
3 tablespoons Your Favourite Bourbon
1 teaspoon Vanilla Extract
1 teaspoon Cinnamon Powder
5 tablespoons White Sugar, divided (1/4 cup for the mixture, 1 tablespoon for each brulee top)
Instructions:
- Prepare Cornstarch Mixture: In a small bowl, whisk together 1 cup of the almond vanilla milk with 3 tablespoons of cornstarch until smooth and lump-free. Set aside.
- Heat Milk Mixture: Place a medium saucepan over medium heat. Combine the remaining almond vanilla milk, 1/4 cup white sugar, pumpkin puree, vanilla extract, bourbon, and cinnamon powder. Whisk continuously until all ingredients are well incorporated. Allow the mixture to cook for 2-3 minutes, but do not bring it to a boil.
- Thicken the Mixture: Re-whisk the cornstarch and milk mixture to ensure it’s smooth, then gradually pour it into the saucepan, continuing to whisk constantly. Cook for about 5 minutes, or until the mixture starts to thicken.
- Chill: Evenly distribute the mixture into four ramekins. Allow them to cool to room temperature before covering and transferring to the refrigerator. Chill for 5-8 hours, or preferably overnight.
- Caramelize Sugar: When ready to serve, sprinkle 1 tablespoon of white sugar evenly over each ramekin. Use a kitchen torch to melt the sugar until it caramelizes and forms a hard, crispy top.
- Serve: Let the creme brulee cool for a short period until the sugar top hardens. Serve immediately and enjoy!
Notes:
If you don’t have a kitchen torch, you can place the ramekins under a broiler for a couple of minutes to caramelize the sugar. Watch them closely to avoid burning.
Serving Suggestion:
This dessert pairs beautifully with a small glass of bourbon or a warm cup of coffee.
