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Thanksgiving: Pumpkin and Spice Crème Brûlée

Source of Recipe


From "Elegantly Easy Crème Brûlée & Other Custard Desserts"



List of Ingredients



• 2 cups heavy cream
  
• 2 tsp rum or vanilla
  
• 8 egg yolks
  
• 1/3 cup granulated white sugar
  
• 1 cup canned pure pumpkin (not pumpkin pie filling)
  
• ¼ tsp cinnamon
  
• 1/8 tsp ground nutmeg
  
• ¼ tsp ground ginger
  
• ¼ cup granulated white sugar (for the caramelized tops)
  






Instructions



1. Preheat oven to 300° F.
   In a large bowl, whisk together the cream, rum or vanilla, yolks, sugar, pumpkin, cinnamon, nutmeg and ginger. Blend well. Strain into a large bowl, skimming off any foam or bubbles. Divide mixture among 6 ramekins or custard cups.
   
   
2. Place in hot water bath and bake until set around the edges, but still loose in the center, about 30 to 40 minutes. Remove from the oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours or up to two days.
   
   
3. When ready to serve, sprinkle with about 2 teaspoons of sugar over each custard. Caramelize carefully with a kitchen torch or under a broiler. (It helps if you have a kitchen torch, but a careful turn under the broiler will do the trick.) Rechill for several minutes before serving.
   
   Serves 6
   
   






Final Comments


For the water bath, put a paper towel on the bottom of a roasting pan to prevent the ramekins from slipping. Place the custards in the pan and carefully fill the pan with warm water to about halfway up the sides of the ramekins. Carefully place on the middle rack of the preheated oven.