Pumpkin Creme Brulee
List of Ingredients
3 cups heavy gream
1/2 cup granulated sugar
6 large egg yolks
2/3 cup canned unsweetened pumpkin puree
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 tablespoon dark rum
1 teaspoon vanilla
3 tablespoons firmly packed light brown sugarRecipe
Preheat oven to 325 degrees F.
In a heavy saucepan heat cream with granulated sugar over moderate heat, stirring, until sugar is dissolved and remove pan from heat.
In a bowl whisk yolks until light and fluffy and whisk in pumpkin and spices. Add cream mixture in a steam, whisking, and whisk in rum and vanilla. Pour mixture into a deep 1 1/2-quart flameproof baking dish and put dish in a roasting pan. Put pan on middle rack of oven and pour in enough hot water to reach halfway up side of dish.
Bake custard until set but still slightly wobbly in center, about 1 1/2 hours. Remove dish from pan and cool custard on a rack. Chill custard, covered, at least 6 hours or overnight.
Preheat broiler
Force brown sugar through a sieve in an even layer top of custard and broil about 3 inches from heat and sugar is melted, 2 to 3 minutes. Serve cream brulee immediately. Serves 8
Gourmet November 1994
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