Pumpkin Creme Brulee

It's almost Thanksgiving here in the US of A.  Thanksgiving is my favorite holiday.  Not because of the wonderful feasting (although that can't be discounted.)  I love Thanksgiving because you don't give or receive gifts.  I see your perplexed look.  Don't deny it.

 

I love Thanksgiving because you are thankful for what you already have.

 

It's not about the "Black Friday" sales. (I am proud to say that I have never participated in that tradition.)  It's not about the football games.  It is a day to give thanks for all of your blessings.

 

All that aside, I will post a couple of blogs about Thanksgiving worthy dishes.  This is one.

 

 

Pumpkin Creme Brulee

 

3 cups heavy cream, divided

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1 teaspoon vanilla

8 egg yolks

1/2 cup brown sugar

1/2 cup granulated sugar

1 can (12 ounce) pumpkin puree

1/4 cup turbinado sugar (or brown or granulated - it all works)

 

Preheat the oven to 325 degrees.

 

Place 8 ramekins in a baking dish.

 

In a medium sauce pot, over medium heat, add 1 1/2 cup of the cream, the spices, the vanilla and the brown sugar.  Bring to a light boil and remove from heat.

 

In a medium bowl, whisk the yolks with the 1/2 cup granulated sugar until the mixture is pale yellow and the sugar is dissolved.

 

Add 1 cup of the hot cream mixture to the egg mixture, gradually, whisking all the time.  This tempers the eggs.

 

Add the egg mixture to the sauce pot with the remaining cream mixture.  Add the rest of the cream and the pumpkin.  Whisk it up. 

 

Strain the whole mixture through a wire sieve so it is nice and smooth.

 

Divide the mixture evenly into the custard cups.  (I made 8, but my ramekins are pretty big.)

 

Add hot water into the baking dish to create a hot bath and put the pan into the oven.  Bake until the custard is starting to set, yet still a little wiggly in the middle, about 45 minutes.

 

Remove from the oven and refrigerate at least 3 hours or overnight.

Sprinkle each custard with the remaining sugar. 

 Heat the sugar with a butane torch until caramelized.  If you don't have a torch, preheat the broiler, and broil until the sugar melts and caramelizes.  Watch closely because it burns very quickly. 

If it starts to bubble, it is done - only takes about 1 minute.
My kiddos ate theirs in about a minute, too.