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Pumpkin and Spice Crème Brûlée




Source of Recipe


RC




From "Elegantly Easy Crème Brûlée" by Debbie Puente



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)

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.


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 2 days.


When ready to serve, sprinkle 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.) Re-chill for several minutes before serving.

Serves 6