Pumpkin Spice Crème Brûlée

2 C. whipping cream (no substitutions)
3 egg yolks, slightly beaten
2 eggs, slightly beaten
1/2 C. canned pumpkin
1/3 C. sugar
1 t. ground cinnamon
1 t. ground ginger
1/4 t. ground cloves
1/4 C. sugar

In a medium saucepan, heat whipping cream over medium heat till just bubbly. Remove from heat; set aside.

Meanwhile, in a medium bowl, combine egg yolks, eggs, pumpkin, the 1/3 cup sugar and the spices. Beat with a wire whisk or rotary beater till just combined. Slowly whisk the hot whipping cream into the spiced pumpkin mixture.

Place six 3/4 cup soufflé dishes, ramekins or 6-ounce custard cups in a 13x9x2" baking pan. Divide the custard mixture evenly among the dishes or cups. Place the baking pan on the oven rack. Pour enough boiling water into the baking pan to reach halfway up the sides of the custard cups.

Bake in a 350° oven for 30 minutes or until centers appear set when carefully shaken. Gently remove pan from oven. Remove dishes from water; cool custards on a wire rack. Cover & chill in the refrigerator for at least 1 hour or up to 8 hours.

Before serving, let custards stand at room temperature 20 minutes. To caramelize the sugar: In an 8" heavy skillet, heat the 1/4 cup sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Don't stir. Once sugar starts to melt, reduce heat to low; cook 3-5 minutes more or until golden, stirring as needed with a wooden spoon.

Quickly drizzle caramelized sugar over the custards.

Return to:
Past Recipes
Recipes
Sweet Dreams Homepage