Pumpkin Creme Brulee - November 2016

Ingredients-

• 1 ½ cups heavy cream
• ½ cup whole milk
• 1/8 teaspoon cinnamon
• 2 pinches nutmeg
• 1 pinch ginger
• 1 pinch ground cloves
• 4 egg yolks
• ½ cup granulated sugar
• ¼ cup canned pumpkin puree
• 1/3 cup coarse or raw sugar

• Preheat oven to 300 degrees
• In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger and cloves over medium heat, stirring occasionally, just until it comes to a boil.
• Immediately turn off the heat and set aside to infuse for at least 15 minutes.
• In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree.
• Pour the mixture into four ovenproof ramekins and arrange in a hot water bath.
• Bake in the center of the oven until almost set but still a bit soft in the center, 30-40 minutes. The custard should “shimmy” a bit when you shake the pan- it will firm up as it cools. Removed from the water bath and let cool 15 minutes.
• Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard.
• Refrigerate at least 2 hours and up to 24 hours.
• When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch).
• Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour the remaining sugar onto the next custard. Repeat until all custards are coated.
• Discard any remaining sugar
• Place the ramekins on a baking sheet or in a roasting pan and broil or torch until the sugar is melted and browned (1 to 2 minutes).
• Let cool for 1 minute before serving. Enjoy!!

-Bianca