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Pumpkin and Spice Creme Brulee

It helps if you have a kitchen torch, but a careful turn under the broiler will do the trick.

2 cups heavy cream
2 teaspoons rum or vanilla
8 egg yolks
1/3 cup granulated white sugar
1 cup canned pure pumpkin (not pumpkin pie filling)
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 cup granulated white sugar (for the caramelized tops)

Preheat oven to 300 degrees.

In a large bowl, whisk together the cream, rum or vanilla, yolks, sugar, pumpkin, cinnamon, nutmeg and ginger. Blend well. Strain into a large bowl, skimming off any foam or bubbles. Divide mixture among 6 ramekins or custard cups.

Place in hot water bath (see note) and bake until set around the edges, but still loose in the center, about 30 to 40 minutes. Remove from the oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours or up to two days.

When ready to serve, sprinkle with about 2 teaspoons of sugar over each custard. Caramelize carefully with a kitchen torch or under a broiler. Rechill for several minutes before serving. Makes 6 servings.

Note: For the water bath, put a paper towel on the bottom of a roasting pan to prevent the ramekins from slipping. Place the custards in the pan and carefully fill the pan with warm water to about halfway up the sides of the ramekins. Carefully place on the middle rack of the preheated oven.

"Elegantly Easy Creme Brulee & Other Custard Desserts" by Debbie Puente

Thursday, October 18, 2001

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