I have nothing new written, slowly corrected... Creme brulee (with FR. literally "burnt cream") dessert of a custard with a caramel crust. Served cold. The exact birthplace of creme brulee unknown. The British stick to the version that it was first cooked in the seventeenth century, in Trinity College under the name burnt cream Cambridge burnt cream or Trinity cream. However, this dish is first mentioned in 1691 françois Massala, head of the kitchen of the Duke of Orleans. For making creme brulee uses egg yolks, sugar, cream, milk and vanilla, but can use other flavors. In this case, I got a kind of late-autumn variant – with the addition of pumpkin, cinnamon and nutmeg. And spodviglo me on a kind of quirk of the combat crop. We first fought FOR the harvest, and then began to fight With him))) In the country has increased a lot all of the pumpkins and Butternut and Hokkaido... While I was cleaning, it was freezing, decided to go immediately for this nutty pumpkin was extremely sweet and asked to be in the dessert! And not lost I am the dessert was above all praise, and TM "Mistral" is very pleased me with his fine brown sugar which is used here in the cream and caramelize the crust, it is simply perfect!