Pumpkin Creme Brulee with Cinnamon Whipped Cream
Jan 31, 2005 by The Nerdicle | 0 Comments| Share it:
Here’s a rather unconventional dessert that will fit in with any holiday menu. The finished pumpkin creme brulee tastes very much like a smooth, custard pumpkin pie.
- 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 for garnish
- cinnamon for garnish
- Whipped cream (optional)
Preheat your oven to 300 degrees Fahrenheit. Mix cream, milk, cinnamon, ginger, cloves, and nutmeg in a saucepan. Heat just until boiling, set aside. Let cool slightly.
Mix sugar and egg yolks in separate bowl.
Whisk in the cream mixture.
Add the pumpkin, and whisk until blended.
Pour into ramekins set in a deep baking dish.
Add HOT water to dish, being careful not to get any IN the ramekins otherwise the custard will fail. PRO TIP: Put the pan on the oven rack and then add the hot water to eliminate spillage caused by transferring. Bake about 35-40 minutes. Custard should still jiggle a little bit but not be liquid like. Think slightly loose jell-o. Let cool 15 minutes. Cover TIGHTLY with plastic wrap. Do not let the plastic touch the surface of the custard. Cool in refrigerator for at least 2 hours.
Pour raw sugar onto the pumpkin 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.
The result should be dark brown and crispy, but not blackened.
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