Pumpkin Crème Brulèe

Adapted By Shannon Spicer of In Good Taste

6 servings

Equipment

6-8oz ceramic ramekins

1 large bowl

1 medium saucepan

1 roasting pan

Ingredients

1 cup milk

2 cups heavy cream

1 teaspoon freshly ground cinnamon

½ teaspoon freshly ground cloves

½ teaspoon freshly grated nutmeg

1 teaspoon finely grated fresh ginger

1 tablespoon finely grated orange zest

1 teaspoon vanilla extract

6 eggs

1 cup sugar

½ teaspoon salt

¾ cup canned pumpkin puree, plain unsweetened

Turbinado sugar for caramelizing

Method

Preheat oven to 350°. In a medium saucepan bring the milk, cream, spices, ginger, orange zest, and vanilla to a boil, at the same time heat a kettle of water for the water bath.

In a large bowl, beat the eggs lightly. Add the sugar, salt, and the pumpkin puree, stir until well blended. When the milk mixture is ready, slowly pour it into the egg mixture, stirring constantly until well blended. Strain through a fine strainer into a 4 cup measuring cup.

     Fill 6 individual 8oz ramekins, set into a roasting pan. Place in the oven before pouring the water into the roasting pan, water should be halfway up the side of the ramekin. Bake 30-45 minutes or until if jiggled everything jiggles together. Remove from oven and let cool in the water bath.

     For service, sprinkle tops with an even coat of turbinado sugar, caramelize with a hand held blow torch, until melted, let set to harden. Serve at room temperature or cold.

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