Pumpkin and Spice Creme Brulee

posted by Chefmom 12-01-99 6:50 PM

Pumpkin and Spice Creme Brulee
by codding at Martha's site
serves 6

2 cups of heavy cream
2 teasp rum or vanilla
8 egg yolks
1/3 cup granulated white sugar
1 cup pureed pumpkin
1/4 teasp cinnamon
1/8 teasp ground nutmeg
1/4 teasp ground ginger
1/4 cup granulated white sugar (for the caramelized tops)


Preheat oven to 300.

In a large bowl, whisk together the cream, rum, or vanilla, yolks, sugar, pumpkin, cinnamon, nutmeg and
ginger. Blend well. Strain into a large bowl, skimming off any foam or bubbles.

Divide mixture among 6 ramekins or custard cups. Place in a water bath and bake until set around the edges, but still loose in the center, about 30-40 minutes. Remove from oven and leave in the water
bath until cooled.

Remove cups from water bath and chill for at least 2 hrs or up to 2 days.

When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. After caramelizing, re-chill custards for a few minutes before serving.



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