PUMPKIN CRÈME BRÛLÉE

Creamy, spiced pumpkin with a crisp sugar crust is as elegant as it is comforting.

INGREDIENTS

    3/4 cup non-dairy milk of choice

    1/2 cup raw cashews

    3/4 cup plus 2 tablespoons evaporated cane sugar, divided

    1 (15-ounce) can pumpkin purée (not pumpkin pie mix)

    1/4 cup maple syrup

    1 teaspoon vanilla extract

    1 teaspoon ground cinnamon

    1/4 teaspoon freshly grated nutmeg

    1/4 teaspoon ground ginger

    1/8 teaspoon salt

    Makes 6 crème brûlées

DIRECTIONS

      Set aside six 4-ounce canning jars

      In a small bowl, combine the milk and cashews. Let them soak for about 30 minutes. Place the milk and cashews in a food processor or blender container. Purée until creamy. Add 1/2 cup of the sugar and the remaining ingredients, and blend until creamy, scraping down the sides as needed, about 2 minutes.

      Pour the pumpkin mixture into a saucepan over medium heat, stirring often, until it begins to bubble and thicken, about 5 minutes. Fill each jar to just under the brim, leaving about 1/4 inch of space. Refrigerate the jars until ready the serve.

      Just before serving, sprinkle 1 tablespoon of the remaining sugar over the top of each jar. There are two options for brûléeing the desserts: using a propane brûlée torch or by broiling the tops of the desserts. If using a torch, follow the manufacturer’s instructions. If broiling, place the jars on a rimmed baking sheet and turn the broiler on high. Place the jars under the broiler, with about 2 inches of space between the jars and the element. Keeping a watchful eye (the sugar burns quickly), heat the jars until the sugar caramelizes and becomes brown, 30 seconds to 2 minutes, depending on the heat intensity.

    NOTE: Don’t feel like messing with the brûlée part of crème brûlée? This recipe is just as delicious as a lovely custard. Dollop some Coconut Whipped Cream (page 71) on top and call it good.