Pumpkin Creme Brulee
"From Taste of Home--make ahead to allow for chilling time."
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 8 egg yolks
- 1⁄3 cup sugar
- 3 cups heavy cream
- 3⁄4 cup canned pumpkin
- 1 1⁄2 teaspoons vanilla
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- 1⁄2 cup sugar
directions
- In a small bowl, whisk egg yolks and 1/3 cup sugar. In a small saucepan, heat cream over medium heat until bubbles for around sides of pan. Remove from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in the pumpkin, vanilla and spices.
- Transfer to 8 (6 ounces each) ramekins or custard cups. Place ramekins in a baking pan; add 1 inch of boiling water to the pan. Bake, uncovered, at 325* for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
- If using a creme brulee torch, sprinkle with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately.
- If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 inches from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.
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RECIPE SUBMITTED BY
I am a stay at home MOM who spends a lot of time cooking for my family. It is one of my main hobbies. I am also an avid quilter and reader. I love trying new recipes and often have more on my list to try than I will ever get around to making.
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">
