Pumpkin Crème Brulee
Yields 6 ea. 4 oz. portions
2 cups heavy cream
1 tsp vanilla extract
1/3 cup plus 1 teaspoon sugar
10 egg yolks
1/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp ginger
1 cup pumpkin puree
In a small saucepan, bring heavy cream, vanilla, and half of the sugar to a boil and set aside. Whisk egg yolks with remaining sugar and very slowly whisk in cream. Add remaining ingredients and whisk to combine. Place ramekins in deep baking pan and divide mixture into ramekins. Place pan in oven and fill pan with water 1/4 of the way up each ramekin. Bake at 300° 15-20 minutes or until slightly firm in the center. Cool and refrigerate for 2-3 hours.
*Chef’s Tip- Whenever a recipe directs you to mix egg or yolks with sugar, make sure all your ingredients are ready to be incorporated, if eggs and sugar sit together too long, the sugar will cook the eggs and the batter may curdle. When cooking crème brulee be careful not to overcook in the oven. Glaze the top of this crème brulee with brown sugar by using your broiler or a chef’s torch.
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