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Pumpkin Creme Brulee Recipe

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This recipe for Pumpkin Creme Brulee is from Annypanny's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups heavy cream
1 cup canned pumpkin
1/4 cup light brown sugar
1/4 cup and 4 tsp sugar
2 egg yolks
1/2 tsp vanilla
1 pinch ginger
1/4 tsp cinnamon
1/8 tsp nutmeg
Directions:
Directions:
8 ramekins

In a medium saucepan, combine the cream, brown sugar and /14 sup sugar. Bring to a bare simmer over med heat, stirring to dissolve the sugar. you will know the cream is ready when small bubbles start to form on the edge of the pan and the top of the cram has started to ripple. Remove from heat.

In a medium bowl, whisk the egg yolks until frothy and lemony. Slowly add the 3/4 cup of the hot cream mixture, whisking constantly "tempering" it. Add this to the hot cream, and whisk. Add the vanilla, cinnamon, nutmeg, ginger and pumpkin, and whisk until smooth. Strain thu a fine mesh. Divide among ramekins.

Add enough hot water to come halfway up the sides of the cups. Bake until they are set in center - about 50 minutes. Chill overnight.

Sprinkle with 1/2 tsp sugar. Use a torch and carmelize. Or put in broiler to brown and carmelize.

 

 

 

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