Pumpkin and Spice Cre'me Brulee
- 2 c. heavy cream
- 2 tsp. rum or vanilla
- 8 egg yolks
- 1/3 c. granulated sugar
- 1 c. pureed pumpkin or pumpkin pie mix in can
- 1/4 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/4 tsp. ground ginger
- 1/4 c. sugar
preheat oven to 300 degrees. In a large bowl whisk together cream, rum and/or vanilla, egg yolks, 1/3 c. sugar, pumpkin, and spices. blend well. strain into a large bowl avoiding bubbles or foam. Divide mixture into 6 ramekins. Pllace in water bath and bake until set around edges but still loose in the center, about 30-40-minutes. Remove from oven and let cool in water bath until cooled. Remove cups from bath and chill for at least 2 hours and up to 2 days.
When ready to serve sprinkle about 2 tsp. of sugar over each custard. Carmelized tops using propane torch. Rechill prior to serving.