Recipe Archives->Desserts Pudding->Pumpkin Brulee 04

Pumpkin Creme Brulee

1 1/4 c whipping cream
1/2 vanilla bean, split
5 lg egg yolks
6 tb sugar
1 ts grated nutmeg
1/2 c solid pack pumpkin
2 tb orange liqueur
1/4 c packed brown sugar
1/2 ts cinnamon

Preheat oven to 350F.  Bring cream to boil in heavy saucepan. Remove
from heat.  Add vanilla bean. Let stand 20 minutes; discard vanilla
bean. Whisk together yolks, 6 tablespoons sugar and nutmeg. Add
pumpkin and  orange liqueur and mix until smooth. Whisk in cream
mixture.  Divide  custard among 6 1/2 cup ramekins. Arrange ramekins
in heavy large baking pan. Add enough hot water to pan to come up
halfway up the sides of ramekins. Bake until sides are set but
centers move slightly when shaken, about 20 minutes. Remove from
water bath and cool.  Refrigerate one hour.

Preheat broiler.  Sift brown sugar and cinnamon into small bowl.
Sprinkle over custards.  Broil 8 inches from heat source until
sugar begins to melt, watching carefully, about 30 seconds. Serve
immediately.

Printable version: pumpkin-brulee04.txt.