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Thanksgiving: Pumpkin Crème Brûlée

Source of Recipe


From "Thanksgiving 101" by Rick Rodgers



List of Ingredients



• 2 cups heavy cream
  
• 2/3 cup packed light brown sugar, plus 1/3 cup for caramelizing the custard tops
  
• 5 large egg yolks
  
• 1 (15-ounce) can solid-packed pumpkin (1¾ cups)
  
• 1 tsp ground cinnamon
  
• ½ tsp ground ginger
  
• 1/8 tsp ground cloves
  






Instructions



1. Position a rack in the center of the oven and preheat to 350° F.
   In a medium saucepan, heat the cream over medium heat, stirring often, until tiny bubbles appear around the edges. Remove from the heat, and stir in 2/3 cup brown sugar until it has dissolved.
   
   
2. In a medium bowl, whisk the egg yolks, pumpkin, cinnamon, ginger and cloves. Gradually whisk in the hot cream mixture. Pour equal amounts of the pumpkin custard into eight 6-ounce custard cups.
   
   
3. Transfer the cups to a large roasting pan and place the pan in the oven. Pour enough boiling water around the cups to come ½-inch up the sides. Bake until a knife inserted in the center comes out almost clean (the custards will continue to cook when removed from the oven), about 1¼ hours. Remove the custards from water and cool completely on a wire cake rack.
   
   
4. Cover each custard with plastic wrap and refrigerate until chilled, at least 4 hours, or preferably overnight. (The custards can be prepared up to 2 days ahead.)
   
   
5. Position a broiler rack 6 inches from the source of the heat, and preheat the broiler. Rub the remaining 1/3 cup sugar through a wire sieve over each custard to cover each one with a dusting of sugar. Put the custards on a baking sheet and broil, watching carefully to avoid scorching, until the brown sugar caramelizes, 1 to 2 minutes. Or use a hand-held propane torch to caramelize the topping. Serve immediately.
   
   Makes 8 servings.