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This is so good, and a nice change from traditional pumpkin pie at the Thanksgiving feast. Try it - creme brulee is much easier than it looks. This was my son's first taste of REAL grown-up food. He finished mine, and then went for my husbands! So, I think you could say it is baby-friendly. Since this recipe used yolks and heavy cream, it will have a much softer texture than other custards.
- Oven to 300 degrees F.
- Prepare a roasting pan that can comfortably hold the 4 ramekins.
- Heat the cream and spices together until scalding.
- Set aside to let steep for 15 minutes.
- Whisk the yolks, sugar and salt together.
- Temper the cream into the yolks: wrap a wet towel around the base of the bowl to hold it steady.
- Then slowly, slowly (fast dribble) pour the cream into the yolks whisking constantly and quickly so the yolks don't scramble.
- As the yolks heat up, you can add the cream faster.
- Whisk in the pumpkin.
- Strain the mixture through a very fine mesh strainer.
- Pour into the ramekins.
- Place the roasting pan with the ramekins in the oven, then pour boiling water in the pan (being careful not to get any in the custards) to come half-way up the sides of the custards.
- bake for 30-40 minutes, or until the edges are set but the very center is still jiggly.
- Let cool at room temperature about 20 minutes, then cover in plastic and chill overnight.
- When ready to serve, sprinkle the tops with the raw sugar and either use a torch to melt the sugar, or run under a preheated, very hot broiler until the sugar is melted and browned.
- Serve at once.