Ingredients for crème brûlée:
16 ounces heavy cream
6 egg yolks
1 ounce Granulated sugar
1/2 ounce brown sugar
Ingredients for Caramel:
4 ounces sugar
1/4 tsp lemon juice
Whisk together the egg yolks, sugar and brown sugar and set aside.
Cook the sugar and lemon juice to amber color, until the sugar dissolves into a caramel.
While cooking the sugar into a caramel heat the cream up in a separate pot until scalding.
When the sugar dissolves into a caramel slowly add the heated cream to the cooking sugar.
Slowly temper the caramel into the egg yolk mixture and strain.
Bake mixture in a baking dish and water bath at 300° until mixture is set.
This will be approximately one hour depending on the size of the dish.
To make pumpkin chips use a peeler and peel off strips of pumpkin and then deep fry until golden brown.