Pumpkin Creme Brulee

Submitted by ratherbeswimmin

"Alfred Portale"

 

• Ready In: 3hrs
• Ingredients: 11
• Serves: 8

ingredients

• Brulee Sugar

• 236.59 ml light brown sugar
• 118.29 ml granulated sugar

• Custards

• 473.18 ml milk
• 473.18 ml heavy cream
• 147.89 ml sugar
• 1 cinnamon stick
• 2.46 ml allspice
• 1.23 ml ground cloves
• 1.23 ml freshly grated nutmeg
• 9 large egg yolks
• 177.44 ml unseasoned canned pumpkin puree

directions

1. Make the sugar: preheat oven to 250°; combine the sugars, mixing well; spread on a baking sheet and dry in the oven for about 1 hour.
2. Transfer to a blender and process to a fine powder; set aside, covered, and store in a cool dry place at room temperature for up to a week.
3. Make the brulee: Preheat the oven to 350°.
4. In a saucepan, combine the milk, cream, sugar, cinnamon, allspice, cloves, and nutmeg over medium heat until hot but not boiling.
5. Remove from heat and set aside to cool slightly; cover and refrigerate for about 30 minutes.
6. Remove the cinnamon stick.
7. Whisk in the egg yolks, mixing until smooth.
8. Add in the pumpkin puree, whisking until well blended; strain the custard through a fine-mesh sieve into a bowl.
9. Pour the custard into eight 4 ounce ramekins.
10. Set the ramekins in a shallow roasting pan or baking pan and put in the oven.
11. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
12. Bake for 25-30 minutes, until the custards are set around the edges but still a little shaky in the center.
13. Carefully remove pan from oven; remove ramekins from the water bath and let the custards cool to room temperature.
14. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
15. Preheat the broiler, or use a small propane torch designed for kitchen use.
16. Remove plastic wrap and sprinkle each custard with brulee sugar.
17. Broil for 30-60 seconds, until the sugar caramelizes, or hold the torch over the sugar to caramelize it.
18. Serve immediately.