Be the first to Classic creme brulee custard gets a light touch of pumpkin flavor in this recipe.
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
- 1-1/4 cups milk
- 1/2 cup heavy cream
- 1/2 cup pumpkin puree
- 1/2 teaspoon cinnamon
- 4 Tablespoons molasses
- 3 whole eggs
- 5 egg yolks
- 1/3 cup granulated sugar
- 3/4 cup (packed) light brown sugar
Preparation:
Heat the milk, cream, pumpkin puree, cinnamon, and molasses over low heat until very hot, but not boiling. Combine the eggs, egg yolks, and granulated sugar in a stainless steel mixing bowl or the top of a double boiler. Pour the hot milk mixture into the egg mixture a little at a time, whipping constantly.
Place the mixing bowl over a pot of boiling water and continue to whisk until the mixture is thickened (about 12 to 15 minutes.) It should boil slightly. Spoon the mixture into six 6-ounce custard cups and chill.
Just before serving, preheat the broiler. Sift the brown sugar over each cup and place the cups in a pan filled with ice. Place the entire pan under the broiler and cook until the sugar has formed a crisp crust. Serve immediately.
Yield: 6 servings
The Author says: "People expected the custard to be thick like pumpkin pie, but it is light and 'nervous,' and it was always meant to be that way." --Jasper White
Recipe Source: Jasper White's Cooking From New England by Jasper White (Harper & Row)
Reprinted with permission.
Place the mixing bowl over a pot of boiling water and continue to whisk until the mixture is thickened (about 12 to 15 minutes.) It should boil slightly. Spoon the mixture into six 6-ounce custard cups and chill.
Just before serving, preheat the broiler. Sift the brown sugar over each cup and place the cups in a pan filled with ice. Place the entire pan under the broiler and cook until the sugar has formed a crisp crust. Serve immediately.
Yield: 6 servings
The Author says: "People expected the custard to be thick like pumpkin pie, but it is light and 'nervous,' and it was always meant to be that way." --Jasper White
Recipe Source: Jasper White's Cooking From New England by Jasper White (Harper & Row)
Reprinted with permission.
