Creme Brulee screams class (how do you like those two words together??) but is easy and relatively inexpensive - compared to what you pay for it at a restaurant! This easy Pumpkin and Spice recipe, adapted from BakingAMoment.com, is a great addition to the autumn pumpkin craze! Adding fresh ginger instead of dried gives this pumpkin a little kick . . . and a good health salute! Try it and let me know what you think!!! I insert a + sign to the spices because I think you have to be somewhat generous to bring the flavor out - but don't go crazy!!
· 4 egg yolks
· 1 cup heavy cream, divided
· 3 tablespoons dark brown sugar (loosely packed)
· a pinch of kosher salt
· 1 teaspoon vanilla bean paste or vanilla extract, or the seeds scraped from 1 vanilla bean
· ½+ teaspoon ground cinnamon
· 1 teaspoon fresh finely shredded ginger
· ¼+ teaspoon ground allspice
· One Third cup pure pumpkin puree
· about 4 teaspoons granulated sugar, for bruleeing
1. Preheat the oven to 300 degrees F.
2. Place the egg yolks in a small mixing bowl and set aside.
3. Place half the cream in a small pot, along with the brown sugar and salt. Bring to a simmer, then stir in the vanilla and spices (off the heat). Allow to steep for a few minutes, then pour in the remaining cream.
4. Slowly and gradually add a little of the warm cream into the egg yolks, whisking. When all the cream has been added, and the yolks are warmed, run the mixture through a sieve. This will give the creme a very silky texture that will wow your guests! After going through the sieve, whisk in the pumpkin and transfer the mixture to a spouted container. Divide equally between (4) 4-ounce ramekins or canning jars.
5. Pour very hot, close to boiling water in a 2 inch cake or pie pan and then place the filled ramekins in, making sure the water covers up to 2/3 the sides of the ramekins. Bake for 40-45 minutes, or until the edges are set but the centers are still jiggly.
6. Remove from the water bath and refrigerate for 2 hours minimum.
7. Sprinkle about a teaspoon of granulated sugar over the surface of each custard, then brulee with a kitchen torch or under the broiler.