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Pumpkin Crème Brulee




Source of Recipe


KSL
Pumpkin Crème Brulee

http://media.bonnint.net/slc/212/21262/2126231.jpg?filter=ksl/150x92_crop

* 2 cups heavy cream
* 1 cup milk
* 1 tsp cinnamon
* 1 tsp nutmeg
* 1 tsp vanilla
* 6 egg yolks
* ¾ cups sugar, plus 8 Tbl for topping
* 1 ½ cups canned pumpkin



Heat the heavy cream, milk, spices and vanilla in a large, heavy bottomed saucepan over medium heat. Place the egg yolks and sugar in a heatproof mixing bowl and whisk until sugar is dissolved. Temper about ½ cup of the cream mixture into the egg mixture and whisk. Add the remainder of the cream to the bowl and continue to whisk to incorporate. Whisk in pumpkin.

Place 8 ramekins in a large baking pan; divide mixture among ramekins. Pour hot water into the baking pan, about half way up the sides of the ramekins. Place the baking pan into a 350 degree oven and bake for 35 minutes or until custard is just set but still a bit wiggly in the middle.

Remove from oven and from water bath. Let ramekins cool slightly then refrigerate for 2 hours. Once completely cooled top each with 1 Tbl sugar; heat the sugar with a butane torch or under a broiler (watch carefully not to burn.) Let cool before serving.