Ingredients for - Pumpkin Creme Brulee
How to cook deliciously - Pumpkin Creme Brulee
1. Stage
In a small bowl, whisk the egg yolks and 1/3 cup of the sugar until pale yellow. In a small saucepan, heat the cream over medium heat until bubbles form around the sides. Remove from the heat and slowly stir a small amount of hot cream into the egg yolk mixture, mixing well. Slowly pour the egg mixture into the pan with the cream and whisk until combined. Stir in the pumpkin, vanilla and spices.
2. Stage
Preheat the oven to 325°F. Pour the pumpkin mixture into eight 6-ounce ramekins or custard cups, then place the ramekins in a baking pan and add 1 inch of boiling water to the pan. Bake the brulee, uncovered, for 25 to 30 minutes or until the centers are barely set (the mixture will jiggle). Remove the ramekins from the water bath and allow them to cool for 10 minutes.
3. Stage
Cover the creme brulee and refrigerate it for at least four hours.
4. Stage
If using a creme brulee torch, sprinkle the top of each ramekin with the remaining sugar, then use the torch to caramelize the topping, keeping the flame two to three inches away from the custard. If using the broiler setting in your oven, place the ramekins on a baking sheet, and let stand at room temperature for 15 minutes. Sprinkle each ramekin evenly with the remaining sugar, and place them in the oven, ensuring they are at least 8 inches from the heat source. Broil for four to seven minutes or until the sugar is caramelized and amber brown. Refrigerate for one to two hours or until firm before serving.
