SouthShoreNow.ca

Yeld: 6 servings

Ingredients:  
1 cup white sugar
2 cups whipping cream
1 tbsp pumpkin pie spice
1 tbsp vanilla extract
1 tsp fresh grated nutmeg
2 pinches of salt
8 eggs (yolks only)
1 cup pumpkin puree
White or brown sugar, for topping (1 tsp each brûlée)

Directions:
Preheat oven to 350 degrees F.

In sauce pan, pour white sugar, whipping cream, pumpkin pie spice, vanilla extract, nutmeg and pinch of salt. On medium, gently heat, stirring until sugar has dissolved and mixture begins to steam. Remove from heat. (For a lighter custard, substitute the whipping cream with whole milk or half-and-half cream).

Seperate egg yolks into bowl, add pumpkin puree, a pinch of salt and lightly whisk together, being carefull not to incorporate too much air.

Continue whisking, slowly add the warmed cream mixture to the eggs, a little at a time, until fully blended. Pour the custard into the ramekins or creme brulee dishes (6 oz each).

Place ramekins or creme brulee dishes in a shallow baking dish. Rest baking dish on the open door or extended rack of the oven and carefully pour boiling water into the baking dish, so that it comes halfway up the side of the ramekin or crème brulee dish.

Bake custards in a hot water bath in the oven for 25 to 30 minutes, or until edges are set and centre has a visible jiggle. Remove remekins from water bath and place into the refrigerator for minimum of 2 hours, allowing custards to fully set-up.

Just prior to serving, sprinkle each serving with the white or brown sugar place on the top rack of oven and carefully caramelize under the broiler until bubbly and golden brown (1 minuite). If available, use a butane kitchen torch or blow-torch to achieve same results.