Pumpkin Creme Brulee 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.