Prep 10 mins
Cook 20 mins
I've been in pumpkin mode lately, and this is one of my latest discoveries. You need ramekins for this, but I have also done this in a round Pyrex dish.
- 295.73 ml whipping cream
- 1 vanilla beans, split or 4.92 ml vanilla extract
- 5 egg yolks
- 88.74 ml sugar
- 4.92 ml grated nutmeg
- 118.29 ml solid pack pumpkin
- 29.58 ml orange liqueur
- 59.14 ml packed brown sugar
- 2.46 ml cinnamon
- Preheat oven to 350°F.
- Bring the cream to boil in heavy saucepan.
- Remove from heat.
- Add the vanilla bean.
- Let stand 20 minutes, then discard the vanilla bean.
- Alternatively, add the vanilla extract to the whipping cream and set aside.
- Whisk together the yolks, 6 tablespoons sugar and nutmeg.
- Add the pumpkin and orange liqueur and mix until smooth.
- Whisk in the cream mixture.
- Divide custard among 6 1/2 cup ramekins.
- Arrange ramekins in heavy large baking pan.
- Add enough hot water to pan to come 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 a small bowl.
- Sprinkle over custards.
- Broil 8 inches from heat source until sugar begins to melt, watching carefully, about 30 seconds.
- Serve immediately.
WOW, this was easy to make and a big hit for our Canadian Thanksgiving dinner. A nice, light change from the usual heavy fare at this time.
Everyone loved this at Thanksgiving. It was very easy to make. The next time I make this recipe, I'll use a torch or a salamander to carmelize the sugar. I almost burned the sugar using my broiler.
This was delicious. It was my first creme' brulee and it was perfect.I doubled the recipe to serve in larger ramekins, and left out the orange liqeur. I will definately make again. Thanks!!!!