Pumpkin Creme Brulee

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 8 egg yolks
• 1/3 cup sugar
• 1/2 cup sugar, additional
• 3 cups heavy whipping cream
• 3/4 cup canned pumpkin
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Recipe

• 1 preheat oven to 325 degrees.
• 2 in small bowl, whisk egg yolks and 1/3 cup sugar. in a small saucepan, heat cream over medium heat until bubbles form around sides of pan. remove from the heat; stir a small amount of hot cream into egg yolk mixture. return all to the pan, stirring constantly. stir in the pumpkin, vanilla and spices.
• 3 transfer to eight 6-oz ramekins or custard cups. place ramekins in a baking pan; add 1 in of boiling water to pan. bake, uncovered, at 325 degrees for 25-30 minutes or until centers are just set (mixture will juggle). remove ramekins from water bath; cool for 10 minutes. cover and refrigerate for at least 4 hours.
• 4 if using a creme brulee torch, sprinkle with remaining sugar. heat sugar with the torch until caramelized. serve immediately.
• 5 if broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. sprinkle with remaining sugar. broil 8 inches from the heat for 4-7 minutes or until sugar is caramelized. refrigerate for 1-2 hours or until firm.