Pumpkin Cognac Creme Brulee

By á-47

Ingredients

• 3 cups whipping cream
• 6 egg yolks
• 1/2 cup plus 2 Tbsp. sugar, plus more for brulee topping
• 1/2 cup plus 3 Tbsp. canned pumpkin
• 1/4 tea. salt
• 1/2 tea. cinnamon
• 1/4 tea. ginger
• 1/4 tea. nutmeg
• 1/4 tea. cloves
• 1/4 tea. pepper
• 1 tea. vanilla
• 2 Tbsp. cognac, brandy or rum

Preparation

Step 1

Preheat oven to 325 degrees. Place 8 (6 oz) ramekins or custard cups in a heavy-duty roasting pan.

Heat whipping cream to just under a simmer in a medium saucepan over medium heat. Remove from heat.

Combine remaining ingr3edients in a large mixing bowl, whisking together just until smooth. Gradually whisk in hot cream. Pour mixture through a wire-mesh strainer into a pitcher.

Divide custard evenly among ramekins. Fill pan with hot water to a depth of 1 inch. Cover with aluminum foil, crimping around edges of pan. Bake 45-50 minutes or until custard is barely set and jiggles when shaken. Remove ramekins from water bath, and let cool; chill 3 hours or up to 3 days.

Remove from refrigerator. Sprinkle surface of each custard evenly with 1 scant tablespoon sugar. Caramelize sugar with a kitchen blowtorch, moving flame quickly back and forth across custard. (or broil 3" from heat 2-3 minutes or until sugar caramelizes) Let cool 2-3 minutes before serving.