Recipes

Pumpkin Crème Brulee

Preheat the oven to 325 degrees F.
Arrange six 6 oz. ramekins in a large metal baking pan.
In a medium saucepan, combine the cream, brown sugar and granulated sugar. Bring to a simmer over medium-high heat, stirring to dissolve the sugar. Remove from the heat.
In a medium bowl, whisk the egg yolks until frothy. Slowly add ¾ cup of the hot cream mixture, whisking constantly. Add the egg mixture to the remaining hot cream, and whisk. Add the vanilla, cinnamon, nutmeg and pumpkin, and whisk until smooth. Strain through a fine mesh strainer into a large bowl. This will give a smoother texture.
Pour evenly into the ramekins; add enough hot water to the pan to come halfway up the sides. Bake until the custards are just set in the center but not stiff, 45 to 55 minutes. Remove from the oven, let cool, cover and refrigerate until well chilled. This should take at least three hours; they can be stored for up to two days if tightly sealed.
Sprinkle each ramekin with ½ tsp. of sugar. Using a kitchen torch, lightly brown the sugar.

6 servings