Pumpkin Creme Brulee

By chris5863

Ingredients

• 2 cups heavy cream
• 1/4 cup light brown sugar
• 1/4 cup sugar, plus 4 teaspoons
• 8 large egg yolks
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon grated nutmeg
• 1 cup mashed cooked pumpkin

Details

Preparation time 255mins
Cooking time 315mins

Preparation

Step 1

Preheat the oven to 325 degrees F.
.1 'WO
Recipe Summary
Difficulty : Medium
Prep Time: 15 minutes
Inactive Prep Time: 3 hours
Cook Time: 1 hour
Yield: 8 servings
User Rating: *****
Page 1 of 1
Arrange 8 (1/2-cup) ramekins or custard cups in a large metal baking pan.
In a medium saucepan, combine the cream, brown sugar, and 1/4 cup
granulated sugar. Bring to a bare simmer over medium-high heat, stirring to
dissolve the sugar. Remove from the heal.
In a medium bowl, whisk the egg yolks until frothy and lemon-colored. Slowly
add 3/4 cup of the hot cream mixture, whisking constantly. Add the egg mixture
to the remaining hot cream, and whisk . Add the vanilla, cinnamon, nutmeg, and
'umpkin, and whisk until smooth . Strain through a fine mesh strainer into a
.arqe bowl. Divide among the prepared custard cups.
Add enough hot water to come halfway up the sides of the cups. Bake until the
custards are just set in the center but not stiff, 45 minutes to 55 minutes.
Remove from the oven and refrigerate until well chilled, at least 3 hours or
overnight.
Sprinkle each custard with 1/2 teaspoon of the remaining sugar. Using a kitchen
torch , caramelize the sugar. (Alterna tely, preheat the broile r, and broil until the
sugar melts and caramelizes, watching closely to avoid burning and rotating the
cups, about 1 to 2 minutes.) Place on small dessert plates and serve.