Pumpkin Créme Brulee

Pumpkin Créme Brulee

From: Chef/Owner Jose Luis Ugalde, Cafe Gibraltar, El Granada, CA. Yield: 12 servings.

1 pumpkin (about 3 lb.), seeded and quartered

pinch of salt

2 Tbsp. light brown sugar, plus ¾ cup for caramelizing

1 qt. California heavy cream

½ tsp. ground cinnamon

½ tsp. ground cloves

Register to view the full article

Register to view this article

Already a member? .