Recipe for Pumpkin Crème Brûlée

Cut the squash in half and remove the seeds. Cook for 20 to 30 minutes in water or steam. Drain and blend the flesh with the cream.

Whisk the egg yolks with the sugar and spices. Add the pumpkin puree. Divide the mixture into greased ramekins.

To finish, cook in a water bath at 120° for 30 minutes. Let cool in the refrigerator for at least 4 hours. At the time of serving, sprinkle with brown sugar and place under the broiler or brûlée with a torch to caramelize the sugar.