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Pumpkin Crème Brulee Recipe

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This recipe for Pumpkin Crème Brulee, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Andrew and Anna Rockne
Added: Wednesday, April 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 quart heavy cream
2 vanilla beans (split)
5 ounces sugar
20 egg yolks (beaten)
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon powdered ginger
1 pint pumpkin purée
1 pint (or as needed) sugar (for tops)

Directions:
Directions:
Combine the heavy cream, vanilla, and half the sugar, bring to a low boil over medium-low heat. In a medium sized bowl, combine the egg yolks and remaining sugar, whip until light and fluffy. Add 1/3 of the hot liquid to the egg mixture, stir constantly. Add the egg yolk mixture to the remaining hot cream, stir constantly. Stir in the cinnamon, allspice, and ginger. Fold in the pumpkin purée. Fill buttered oval ramekins 7/8 full, place into an oven safe dish with sides at least 2 inches. Carefully pour hot water in to pan until water reaches ½ way up the sides of each ramekin.

Bake in a 325°F oven until just barely set, cool 30 minutes, chill overnight.

Cover the surface of each custard with 1/8-inch of sugar, set ramekins in a hotel pan, surround with ice.
Caramelize sugar under the broiler or with a torch until golden brown and bubbly.

Personal Notes:
Personal Notes:
The ice bath keeps the custard from becoming reheated and over cooking.

 

 

 

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