Pumpkin Creme Brulee....a perfect finish to a holiday dinner!
2 cups heavy cream
1/4 cup light brown sugar
1/4 cup sugar, plus 4 teaspoons
8 large egg yolks
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1 cup pumpkin (canned, pure)
Preheat oven to 325 degrees.Arrange 8 (1/2 cup) ramekins in a large metal baking pan. In a medium saucepan, combine the cream, brown sugar, and 1/4 cup granulated sugar. Bring to a bare simmer over medium-high heat, stirring to dissolve the sugar. Remove from the heat.
In a medium bowl, whisk the egg yolks until frothy and lemon-colored. Slowly add 3/4 cup of the hot cream mixture, whisking constantly. Add the egg mixture to the remaining hot cream, and whisk. Add the vanilla, cinnamon, nutmeg, and pumpkin, and whisk until smooth. Strain through a fine mesh strainer into a large bowl. Divide among the prepared custard cups.
Add enough water to come halfway up the sides of the cups. Bake until the custards are just set in the center but not stiff, 45 minutes to 55 minutes. Remove from the oven and refrigerate until well chilled, at least 3 hours and up to 2 days.
Sprinkle each custard with 1/2 teaspoon of the remaining sugar. Using a kitchen torch, caramelize the sugar. ( Can place under oven broiler but watch it very closely...it burns fast) Place on small dessert place with a dollop of whipped cream.