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Prep Time: 25 Minutes Cook Time: 2 Minutes |
Ready In: 27 Minutes Servings: 4 |
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A little different from the other recipes with the use of both heavy cream and half & half. This was found on the TOH site. Ingredients:
1 cup heavy cream |
1 cup half-and-half |
1/2 cup granulated sugar |
1/4 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/16 teaspoon ground nutmeg (optional) |
4 large egg yolks |
1/2 cup canned pumpkin or 1/2 cup fresh pumpkin puree |
1/4 cup firmly packed light brown sugar |
Directions:
1. Preheat oven to 300ºF.
2. Combine heavy cream, half-and-half, sugar, salt, cinnamon and nutmeg, if desired, in medium saucepan.
3. Bring to simmer over medium-high heat.
4. Beat egg yolks in heatproof bowl.
5. Gradually whisk in one-quarter of hot cream mixture.
6. Slowly pour egg mixture back into remaining.
7. hot cream mixture in saucepan, whisking constantly until slightly thickened.
8. Remove from heat.
9. Stir in pumpkin.
10. Pour pumpkin mixture into 4 (1-cup).
11. ramekins or custard cups sprayed with.
12. nonstick cooking spray.
13. Bake in water bath (place ramekins in 9-inch square baking pan; fill larger pan with 1 inch of hot water).
14. Bake 45 to 55 minutes or until brulées are set and don't shimmy when shaken.
15. Remove baking pan from oven.
16. Cool brulées at room temperature 30 minutes.
17. Remove from water bath and chill at least 1 hour.
18. Preheat broiler.
19. Sprinkle 1 tablespoon brown sugar over each brulée to thinly cover surface.
20. Place ramekins on baking sheet.
21. Broil 4 inches from heat 1 minute, or until sugar melts.
22. Remove from broiler.
23. Cool 15 minutes, or until comfortable to touch, before serving.
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