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Pumpkin Creme Brulee

6 servings

Ingredients

5 egg yolks
1 & 1/2 cups unsweetened pumpkin puree
1/2 cup sugar
teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon grated nutmeg
3 cups heavy cream
1/2 cup light brown sugar

Method

Preheat the oven to 325 F. Lightly butter six individual ramekins or brulee molds.

In a mixing bowl, whisk the egg yolks slowly into the pumpkin puree. Whisk in the sugar, vanilla and the spices. Set aside.

In a large saucepan, bring the cream to a boil. Slowly whisk the cream into the egg and pumpkin mixture. Divide the mix among the ramekins.

Place the molds into a baking pan that has 3- to 4-inch sides. Pour enough boiling water into the larger pan so that it comes halfway up the sides of the ramekins. Bake in the oven for about 1 hour, or until golden but not firm. Remove from the pan and allow to cool. (It will continue to thicken as it cools.) Cover and refrigerate until very cold.

Heat the broiler and set a rack as high as it will go in the oven.

Evenly coat the tops of the brulees with a thin layer of the brown sugar. Brown the brulees under the broiler for 30 seconds to 3 minutes, or until the tops become a rich, dark brown. Serve warm.