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The Big Pumpkin Brulee

The brulee is easy and good. It was the taste testers' favorite.

1 3/4 cups half and half
3/4 cup sugar
2 tablespoons butter, at room temperature
6 slices cinnamon raisin bread
3/4 cup pure pumpkin
4 egg yolks
1 egg1 tablespoon Kahlua
1 teaspoon vanilla
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon salt
6 tablespoons whipping cream
6 tablespoons brown sugar

Stir half and half and sugar in a medium saucepan and cook over medium heat until sugar dissolves. Remove from heat and cool to lukewarm.

Spread butter over 1 side of each bread slice. Cut bread into 3/4-inch square pieces and pour into large glass pie plate.

Whisk pumpkin, egg yolks, egg and flavorings in medium bowl until blended. Add half-and-half mixture and whisk smooth. Pour pumpkin custard mixture over bread cubes. (We used 2 additional slices of raisin bread, because the mixture looked kind of soupy.)

Let stand 30 minutes, occasionally pressing on bread to submerge.

Preheat oven to 350 degrees. Place glass pie plate in a large roasting pan.

Add hot water into pan to come halfway up the sides of the pie plate. Tent entire pan loosely with foil.

Bake for 45 to 55 minutes, or until knife inserted in center comes out clean. (We baked about 15 minutes longer than the recipe specified.) Remove from oven and completely cool on rack.

Cover and refrigerate at least 4 hours or overnight.

Preheat broiler. Spoon the whipping cream over the top of the Big Brulee and sprinkle with brown sugar.

Broil 2 minutes or until top is bubbly and golden brown, watching closely.

Cut into 6 to 8 pieces and serve immediately.

Contributed by Linda Struye, The Little Farmer pumpkin patch, Malone, Wis.

From "Pumpkin Patch Proverbs and Pies" cookbook by Cherie Brooks Reilly

Thursday, October 12, 2000



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