Pumpkin Creme Brulee

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Pumpkin Creme 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 4 ounce 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.

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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