Prep 25 mins
Cook 2 hrs 45 mins
A little different from the other recipes with the use of both heavy cream and half & half. This was found on the TOH site.
- 1 cup heavy cream
- 1 cup half-and-half
- 1⁄2 cup granulated sugar
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground cinnamon
- 1⁄16 teaspoon ground nutmeg (optional)
- 4 large egg yolks
- 1⁄2 cup canned pumpkin or 1⁄2 cup fresh pumpkin puree
- 1⁄4 cup firmly packed light brown sugar
- Preheat oven to 300ºF.
- Combine heavy cream, half-and-half, sugar, salt, cinnamon and nutmeg, if desired, in medium saucepan.
- Bring to simmer over medium-high heat.
- Beat egg yolks in heatproof bowl.
- Gradually whisk in one-quarter of hot cream mixture.
- Slowly pour egg mixture back into remaining.
- hot cream mixture in saucepan, whisking constantly until slightly thickened.
- Remove from heat.
- Stir in pumpkin.
- Pour pumpkin mixture into 4 (1-cup).
- ramekins or custard cups sprayed with.
- nonstick cooking spray.
- Bake in water bath (place ramekins in 9-inch square baking pan; fill larger pan with 1 inch of hot water).
- Bake 45 to 55 minutes or until brulées are set and don't shimmy when shaken.
- Remove baking pan from oven.
- Cool brulées at room temperature 30 minutes.
- Remove from water bath and chill at least 1 hour.
- Preheat broiler.
- Sprinkle 1 tablespoon brown sugar over each brulée to thinly cover surface.
- Place ramekins on baking sheet.
- Broil 4 inches from heat 1 minute, or until sugar melts.
- Remove from broiler.
- Cool 15 minutes, or until comfortable to touch, before serving.