Fall Favorites

Pumpkin Crème Brulee

A great Fall dessert

Ingredients

  • 1-1/2 c. heavy cream
  • 1/2 c. whole milk
  • 1/8 t. cinnamon
  • 2 pinches of nutmeg
  • 1 pinch ginger
  • 1 pinch ground cloves
  • 4 egg yolks
  • 1/2 c. white sugar
  • 1/4 c. canned pumpkin puree
  • 1/3 c. coarse sugar or raw sugar

Instructions

Preheat oven to 325 degrees.

In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger and cloves over medium heat, stirring constantly, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes.

In a large bowl, whisk the egg yolks with the sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree.

Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath. Bake in the center of the oven until almost set, but still a bit soft in the center (35-45 minutes). The custard should “shimmy” a bit when you shake the pan; it will firm up more as it cools.

Remove from water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours and up to 24 hours.

When ready to serve, uncover chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all custards are coated. Discard any remaining sugar.

Using a kitchen torch, heat sugar until melted and well browned. Let cool 1 minute before serving.