Pumpkin Creme Brulee

Submitted by The_Jizzer Uploaded by madaslue

Here's a rather unconventional dessert that will fit in with any holiday menu. The end result tastes very much like a smooth, custardy pumpkin pie.

Pumpkin Creme Brulee

Ingredients: 1 1/2 cups heavy cream 1/2 cup whole milk 1/8 teaspoon cinnamon 1 pinch allspice or 2 pinches nutmeg 1 pinch ground cloves 1 pinch ground ginger (fresh is too strong here) 4 egg yolks 1/2 cup sugar 1/4 cup pumpkin puree 1/3 cup coarse sugar or raw sugar Whole cloves and cinnamon for garnish Whipped cream (optional)

1) Preheat oven to 300 degrees.

2) Mix cream, milk, cinnamon, ginger, cloves, and nutmeg in a saucepan. Heat just until boiling, set aside. Let cool slightly.

3) Mix sugar and egg yolks in separate bowl.

4) Whisk in cream mixture.

5) Add pumpkin, whisk until blended.

6) Pour into ramekins set in a deep baking dish.

7) Add HOT water to dish, being careful not to get any IN the ramekins otherwise the custard will fail. PROTIP: Put the pan on the oven rack and THEN add the hot water to eliminate spillage caused by transferring.

8) Bake about 35-40 minutes. Custard should still jiggle a little bit but not be liquidy. Think slightly loose jell-o. Let cool 15 minutes.

9) Cover TIGHTLY with plastic wrap. Do not let the plastic touch the surface of the custard. Cool in refrigerator for at least 2 hours.

10) Pour raw sugar onto creme brulee until covered, then pour off excess. Using kitchen torch, brown the sugar. If you lack a torch, throw the ramekin under a broiler for about 2 minutes.

11) Result should be dark brown and crispy, but not blackened.

12) Arrange on plate, garnish with cinnamon whipped cream, cloves, more cinnamon. Eat!