Prep 15 mins
Cook 4 hrs
Source: Cottage Living magazine 10/2007. You can leave out the cognac; you'll lose the depth of flavor, but the custard will cook the same.
- 3 cups whipping cream
- 6 large egg yolks
- 1⁄2 cup sugar, plus
- 2 tablespoons sugar, plus more
- sugar, for topping
- 1⁄2 cup canned pumpkin, plus
- 3 tablespoons canned pumpkin
- 1⁄4 teaspoon kosher salt
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon fresh ground pepper
- 1 teaspoon vanilla
- 2 tablespoons cognac (optional) or 2 tablespoons rum (optional) or 2 tablespoons brandy (optional)
- Preheat oven to 325 degrees. Place 8 6-oz ramekins or custard cups in a heavy-duty roasting pan.
- Heat whipping cream to just under a simmer in a medium saucepan over medium heat. Remove from heat.
- Combine remaining ingredients in a large mixing bowl, whisking together just until smooth. Gradually whisk in hot cream. Pour mixture through a wire-mesh strainer into a pitcher.
- Divide custard evenly among ramekins. Fill pan with hot water to a depth of 1 inch. Cover with aluminum foil, crimping around edges of pan. Bake 45 to 50 minutes or until custard is barely set and jiggles when shaken. Remove ramekins from water bath, let cool, and chill 3 hours or up to 3 days.
- Remove from refrigerator. Sprinkle surface of each custard evenly with 1 scant tablespoon sugar. Caramelize sugar with a kitchen blowtorch, moving flame quickly back and forth across custard. Let cool 2 to 3 minutes before serving.
- If you don't have a kitchen blowtorch, broil 3 inches from heat 2 to 3 minutes or until sugar caramelizes.
I have never made creme brulee before and I was so impressed. I copied this from the same magazine! This was one of 5 desserts I made for Christmas dinner, this was the favorite of everyone. I gave the recipe to several people. I had to promise to make it again soon. Thanks for a keeper.