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Home > Desserts
Pumpkin Creme Brulee
Serves: 14
Ingredients:
- 1 quart heavy cream
- 2 vanilla beans (split)
- 5 ounces sugar
- 20 egg yolks (beaten)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon powdered ginger
- 1 pint pumpkin puree
- 1 pint (or as needed) sugar (for tops)
Combine the heavy cream, vanilla and half the sugar, bring
to a boil. Combine the egg yolks and remaining sugar. Add
1/3 of the hot liquid to the egg mixture, stir constantly.
Add the egg yolk mixture to the remaining hot cream, stir
constantly. Stir in the cinnamon, allspice, and ginger.
Fold in the pumpkin puree.
Fill buttered ramekins 7/8 full, place in a water bath.
[Place ramekins in a deep roasting pan and fill pan with
enough water to reach halfway up sides of ramekins.] Bake
in a 325 deg. F (160 deg. C) oven until just barely set,
cool 30 minutes, chill overnight.
Cover the surface of each custard with 1/8-inch of sugar,
set ramekins in a hotel pan [or a deep roasting pan],
surround with ice.*
Caramelize sugar under the broiler or with a torch.
*Note: Setting ramekins in ice keeps the custard from
becoming reheated when caramelizing the top.
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