Pumpkin Creme Brulee
Ingredients
- 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
Instructions
- 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.