pumpkin and brown sugar creme brulees

prep time:  tbd
cook time:  35 minutes
servings:  4

7.5-ounces pumpkin
1/4 cup sugar
1/4 cup golden brown sugar
3 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon ground allspice
1/9 teaspoon ground cloves
1/9 teaspoon salt
1 1/2 cups heavy whipping cream
4 tablespoons raw sugar

1.  preheat the oven to 325 degrees.  in a medium bolw, whisk together the pumpkin, sugars, egg yolks, spices and salt.

2.  in a medium saucepan, heat the cream just to a boil, then slowly whisk it into the pumpkin/egg yolk mixture to temper the egg yolks.  strain the mixture through a fine-mesh sieve into a separate bowl.

3.  divide the mixture among 4 5 x 1-inch ramekins.  place the ramekins in a large roasting pan or sheet pan and fill the pan with enough hot water to come halfway up the sides of the ramekins.  bake until the custards are just set in the center, about 35 minutes.  remove from the oven, remove from the hot water bath, and let the ramekins cool slightly .  chill thoroughly in the refrigerator until cold, about 6 hours.

4.  sprinkle 1 tablespoon sugar over the top of each ramekin.  place the ramekins under the broiler to melt the sugar, or use a kitchen torch to melt the sugar.  chill for 15 minutes before serving.

- eggs on sunday blog

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