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Pumpkin Crème Brûlée




Source of Recipe


Internet


List of Ingredients




Serves 6 to 8.

• 1/2 c. light brown sugar
• 3/4 c. plus 2 tbsp. granulated sugar, divided
• 3 c. heavy cream
• 1 cinnamon stick
• 1/2 tsp. allspice
• 1/4 tsp. ground cloves
• 1/4 tsp. ground nutmeg
• 9 large egg yolks
• 3/4 c. unseasoned pumpkin purée

Recipe



To make brûlée sugar: Preheat oven to 250 degrees. In a medium bowl, combine brown sugar and 1/4 cup granulated sugar. Spread on a baking sheet and dry in oven for about 1 hour. Transfer sugar to a blender or food processor and pulse to a fine powder. Set aside, covered, and store in a cool dry place at room temperature for up to 1 week.

To make custard: Preheat oven to 350 degrees. In a large saucepan over medium heat, combine cream, remaining 1/2 cup plus 2 tablespoons granulated sugar, cinnamon stick, allspice, cloves and nutmeg until hot but not boiling. Remove from heat and set aside to cool slightly, about 5 minutes. Cover and refrigerate about 30 minutes. Remove cinnamon stick. Whisk in egg yolks, one at a time, until smooth. Add pumpkin purée, whisking until well-blended. Pour mixture through a fine-mesh sieve set over a large bowl, pressing out as much of the liquid as possible. Divide mixture among 6 to 8 ramekins. Set ramekins in a shallow roasting or baking pan and put in center rack of oven. Pour enough hot water into the pan to come halfway up sides of ramekins. Bake 30 to 35 minutes, until custards are set around edges but still shaky in the center. Carefully remove pan from oven. Remove ramekins from water bath and let custards cool to room temperature. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.

When ready to serve, preheat broiler or use a small propane torch designed for kitchen use. Remove plastic wrap and sprinkle each custard with 1 tablespoon of brûlée sugar. Broil for 30 to 60 seconds, until sugar caramelizes, or hold torch over sugar to caramelize it. Serve immediately.