Pumpkin Crème Brûlée
2 cups heavy cream
1/8 tsp cinnamon
2 pinches nutmeg
1 pinch ground ginger
1 pinch ground allspice
4 egg yolks
1/2 cup granulated sugar
1/4 cup canned pumpkin puree
1/3 cup turbinado (raw) sugar
Preheat the oven to 300°F. Prepare a making pan or roaster with a cloth dish towel in the bottom of the pan. Arrange 4 ovenproof 3/4-cup ramekins in the pan and set aside. Bring a tea kettle of water to a boil and set aside.
In a medium saucepan, heat the cream, cinnamon, nutmeg, ginger, and allspice over medium heat, stirring occasionally, just until it comes to a boil. Immediately remove from the heat, cover and set the pan aside to infuse for 20 minutes.
In a large bowl, whisk the egg yolks with the granulated sugar. Gradually pour in the hot cream mixture, whisking constantly to avoid curdling. Add the pumpkin puree and whisk until it is completely incorporated.
Pour the custard mixture into the 4 ovenproof ramekins and pour hot water in the baking pan so that it comes half-way up the sides of the ramekins, being careful not to splash any water in the custard.
Bake in the center of the oven for 30 - 40 minutes, until set but still slightly soft and jiggling in the center. Remove the ramekins from the hot water and cool on a rack for 15 minutes.
Cover each ramekin tightly with plastic wrap and refrigerate for at least 3 hours, overnight is best.
Just before serving, uncover the chilled custards. Top each ramekin with 1 Tbs of turbinado sugar, shaking to coat evenly and pour off any excess.
Using your blow torch, position it so the flame is about 2 - 4 inches above the surface of the custard. Use a sweeping motion to caramelize the top so the sugar melts but the custard does not, being careful not to hold the flame in one spot too long.
You can also make the brûlée, by preheating your broiler to very high. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before serving.
1/8 tsp cinnamon
2 pinches nutmeg
1 pinch ground ginger
1 pinch ground allspice
4 egg yolks
1/2 cup granulated sugar
1/4 cup canned pumpkin puree
1/3 cup turbinado (raw) sugar
Preheat the oven to 300°F. Prepare a making pan or roaster with a cloth dish towel in the bottom of the pan. Arrange 4 ovenproof 3/4-cup ramekins in the pan and set aside. Bring a tea kettle of water to a boil and set aside.
In a medium saucepan, heat the cream, cinnamon, nutmeg, ginger, and allspice over medium heat, stirring occasionally, just until it comes to a boil. Immediately remove from the heat, cover and set the pan aside to infuse for 20 minutes.
In a large bowl, whisk the egg yolks with the granulated sugar. Gradually pour in the hot cream mixture, whisking constantly to avoid curdling. Add the pumpkin puree and whisk until it is completely incorporated.
Pour the custard mixture into the 4 ovenproof ramekins and pour hot water in the baking pan so that it comes half-way up the sides of the ramekins, being careful not to splash any water in the custard.
Bake in the center of the oven for 30 - 40 minutes, until set but still slightly soft and jiggling in the center. Remove the ramekins from the hot water and cool on a rack for 15 minutes.
Cover each ramekin tightly with plastic wrap and refrigerate for at least 3 hours, overnight is best.
Just before serving, uncover the chilled custards. Top each ramekin with 1 Tbs of turbinado sugar, shaking to coat evenly and pour off any excess.
Using your blow torch, position it so the flame is about 2 - 4 inches above the surface of the custard. Use a sweeping motion to caramelize the top so the sugar melts but the custard does not, being careful not to hold the flame in one spot too long.
You can also make the brûlée, by preheating your broiler to very high. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before serving.
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