Pumpkin Creme Brulee

13 ingredients
4 steps

Ingredients

  • 2 cups whipping cream or 2 cups half-and-half
  • 1 12 tablespoons dark rum
  • 18 teaspoon salt
  • 5 large egg yolks
  • 1 cup canned solid-pack pumpkin
  • 13 cup sugar
  • 1 teaspoon cornstarch
  • 14 teaspoon ground cinnamon
  • 14 teaspoon ground ginger
  • 18 teaspoon ground cloves
  • 18 teaspoon ground mace
  • 34 cup sugar
  • 3 tablespoons water

Directions

  1. 1
    For custard: Preheat oven to 350F Bring cream and rum to boil in heavy, medium saucepan; remove from heat and stir in salt.
  2. 2
    Whisk egg yolks, pumpkin, sugar, cornstarch and spices in large bowl to blend; gradually whisk in hot cream mixture; strain; divide mixture among six 1/2 cup ramekins or custard cups.
  3. 3
    Place ramekins in large baking pan; pour enough hot water into pan to come halfway up sides of ramekins; bake until custards are set, about 40 minutes; remove from water and cool completely; cover custards with plastic wrap and chill overnight (can be prepared up to 2 days ahead).
  4. 4
    For topping: Cook sugar and water in heavy medium saucepan over low heat, stirring, until sugar dissolves; increase heat and boil without stirring until mixture turns golden brown, swirling pan occasionally, about 10 minutes; working quickly, pour enough caramel over 1 custard to almost cover top; tilt ramekin until caramel covers custard completely; repeat with remaining caramel and custards; cool completely; refrigerate atleast 1 hour before serving.

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