Pumpkin Crème Brulee
This recipe must be started the
day before. It is ideal for a holiday dinner, since it makes
a great finish and can be done ahead.
Brulee Sugar
1 cup light brown sugar
1/2 cup granulated sugar
Preheat the oven to 250.
Combine the sugars, mixing well to integrate them evenly. Spread on
a baking sheet and dry in the oven for about an hour. Transfer to a
blender and process into a
fine powder. Set aside, covered, in a cool, dry place at room temperature
for up to a week.
Custards
2 cups milk
2 cups heavy cream
10 tbsp. sugar
1 cinnamon stick
1/2 tsp. allspice
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
9 large egg yolks
3/4 cup canned pumpkin puree
Preheat the oven to 350. In
a saucepan, combine the milk, cream, sugar, cinnamon, allspice, cloves
and nutmeg over medium heat until hot but not boiling. Remove from heat
and cool slightly.
Cover and refrigerate for about 30 minutes.
Remove the cinnamon stick.
Whisk in the egg yolks, mixing until smooth. Add pumpkin,
whisking until smooth. Strain the custard through a fine sieve into a bowl.
Pour the custard into eight four oz. ramekins. Set the ramekins in a shallow roasting pan or
baking pan and put in the oven. Pour enough hot water into the pan to go
half way up the sides
of the ramekins. Bake for 25 to 30 minutes, until the custards are set
around the edges but still
a little shaky in the center.
Carefully remove the pan from the oven. Remove the ramekins from the water
bath and let the
custards cool to room temperature. Cover with plastic wrap and refrigerate
at least 8 hours or
overnight.
Preheat the broiler or use a small
propane torch designed for kitchen use. Remove the plastic
wrap and sprinkle each custard with the Brulee sugar. Broil for 30 to 60
seconds, until the sugar
caramelizes, or hold a
culinary torch over the sugar to caramelize. Serve immediately.
Makes 8.
