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This recipe for PUMPKIN CREME BRULEE, by , is from The Fite Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rene Fite
Added: Wednesday, February 2, 2011


Brulee sugar:
1 c. lt. brown sugar
1/2 c. granulated sugar
2 c. milk
2 c. heavy cream
10 T. sugar
1 cinnamon stick
1/2 t. allspice
1/4 t. cloves
1/4 t. nutmeg
9 large egg yolks
3/4 c. pumpkin puree

Brulee sugar: Heat oven to 250 degrees. Combine the sugars, mixing well to integrate evenly. Spread on a baking sheet and dry in the oven for about 1 hour. Transfer to a blender and process to a fine powder. Set aside, covered, and store in a cool dry place at room temperature for up to a week.
Custards: Heat oven to 350 degrees. In a saucepan, combine the milk, cream, sugar cinnamon, allspice, cloves and nutmeg over medium heat until hot but not boiling. Remove from the heat and set aside to cool slightly. Cover and refrigerate for about 30 minutes. Remove the cinnamon stick. Whisk in the egg yolks, mixing until smooth. Add the pumpkin puree, whisking until well blended. Strain the custard thru a fine mesh sieve into a bowl. Pour the custard into 8 4 oz. ramekins. Set the ramekins in a shallow roasting pan and put in the oven. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for 25-30 minutes, until the custards are set around the edges but still a little shaky in the center. Cool at room temperature then cover with plastic wrap and chill overnight. Remove the wrap, sprinkle the custard with brulee sugar and broil for 30-60 seconds until the sugar caramelizes. Serve immediately. Serves 8.




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