Pumpkin Creme Brulee

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Pumpkin Creme Brulee

Ingredients:

• 1 and 1/4 cup whipping cream
• 1/2 vanilla bean, split
• 5 large egg yolks
• 6 tablespoons sugar
• 1 teaspoon grated nutmeg
• 1/2 cup solid pack pumpkin
• 2 tablespoons orange liqueur
• 1/4 cup packed brown sugar
• 1/2 teaspoon cinnamon

Directions:

• Preheat oven to 350 degrees Farenheit.
• Bring cream to boil in a heavy saucepan. Remove from heat. Add vanilla bean. Let stand 20 minutes; discard vanilla bean.
• Whisk together egg yolks, sugar and nutmeg. Add pumpkin and orange liquer and mix until smooth. Whisk in cream mixture. Divide custard among six, half-cup sized ramekins.
• Arrange ramekins in large, heavy baking pan. Add enough hot water to pan to come up halfway up the sides of ramekins. Bake until sides are set but centers move slightly when shaken, about 20 minutes. Remove from water bath and cool. Refrigerate one hour.
• Preheat broiler. Sift brown sugar and cinnamon into small bowl. Sprinkle over custards. Broil 8 inches from heat source until sugar begins to melt, watching carefully, about 30 seconds. (Or you can use a kitchen torch instead of the oven broiler.)
• Serve immediately.

Copyright M. A. Webb, 2005. All Rights Reserved

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