RECIPE
15 INGREDIENTS9 STEPS4HR

Pumpkin Creme Brulée

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A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
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Don’t wait for Thanksgiving to give this a try. The list of ingredients on this may seem long but that’s just because you’ll be adding lots of ground spices to the mix. If you don't have a kitchen blowtorch, broil 3 inches from heat 2 to 3 minutes to carmelize the sugar at the end.

4HR

Total Cooking Time

15

Ingredients
A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
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Ingredients
US / METRIC
Servings:
8
Serves 8
Ingredient List
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3 cups
Whipping Cream
6
Large Eggs , separated
yolks only
1/2 cup
plus 2 Tbsp
1/2 cup
1 tsp
Pure Vanilla Extract
1/2 tsp
Ground Cinnamon
1/4 tsp
Ground Nutmeg
1/4 tsp
Ground Cloves
2 Tbsp
Brandy
Cognac
(optional)
1/4 tsp
Freshly Ground Black Pepper
to taste
Whipped Cream
to taste
Ground Nutmeg
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Directions

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Step 1
Preheat oven to 325 degrees F (163 degrees C). Place eight 6-ounce ramekins or custard cups in a heavy-duty high-sided roasting pan.
Step 2
Heat Whipping Cream (3 cups) to just under a simmer in a medium saucepan over medium heat. Remove from heat.
Step 3
Combine the yolks of Large Eggs (6) , Granulated Sugar (1/2 cup) , Canned Pumpkin Purée (1/2 cup) , Pure Vanilla Extract (1 tsp) , Ground Cinnamon (1/2 tsp) , Ground Ginger (1/4 tsp) , Ground Nutmeg (1/4 tsp) , Ground Cloves (1/4 tsp) , Brandy (2 Tbsp) , Freshly Ground Black Pepper (1/4 tsp) , and Kosher Salt (1/4 tsp) in a large mixing bowl, whisking together just until smooth.
Step 4
Gradually whisk in hot cream. Pour mixture through a wire-mesh strainer into a pitcher.
Step 5
Divide custard evenly among the ramekins. Fill the pan with hot water to a depth of 1 inch. Cover with aluminum foil, crimping around edges of the pan. Bake for 45-50 minutes or until custard is barely set and jiggles when shaken.
Step 6
Remove ramekins from water bath, let cool, and chill 3 hours or up to 3 days.
Step 7
Remove from the refrigerator. Sprinkle surface of each custard evenly with remaining Granulated Sugar (1/2 cup) . Caramelize the sugar with a kitchen blowtorch, moving flame quickly back and forth across custard.
Step 8
Let cool 2-3 minutes before serving.
Step 9
Top with Whipped Cream (to taste) and Ground Nutmeg (to taste) .

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