I've never met a creme brulee that I didn't love! I'm not a big pumpkin fan, but this is fantastic. —Tamara Leonard Merritt, Raleigh, North Carolina
- 8 large egg yolks
- 1/3 cup plus 1/2 cup sugar, divided
- 3 cups heavy whipping cream
- 3/4 cup canned pumpkin
- 1-1/2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon each ground ginger, nutmeg and cloves
- In a 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.
- 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° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
- If using a creme brulee torch, sprinkle with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately.
- If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm. Yield: 8 servings.
Originally published as Pumpkin Creme Brulee in Taste of Home October/November 2009, p29
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