| Pumpkin Crème Brulee |
Makes 8 Servings Recipe Ingredients2 cups milk2 cups cream 1 vanilla bean 10 tbsp. sugar 8 egg yolks 1 cup canned pumpkin puree 1 tsp. pumpkin pie spice DirectionsSplit the vanilla bean with a knife and scrape the seeds into the milk and cream. Add spices plus 5 Tbsp. sugar. Pour the mixture in a saucepan and bring to a boil.Meanwhile, whip the egg yolks with the remaining sugar until light yellow and a ribbon forms with the whisk. Pour 1/4 of the cream mixture into the yolks. Add the pumpkin, and stir well. Add the mixture to the remaining milk and cream, and whisk. br> Pour batter into individual crème brulee dishes. Arrange on a jelly roll pan or 9x13 pan and fill halfway up the sides with water. Bake in preheated 325-degree oven until just set Cool completely and sprinkle with a mixture of half granulated and half brown sugar. Set dishes under the broiler, or blaze with a torch, to caramelize the tops. |
