What you don't know about pumpkins

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by SHANNON POWELL HART

WFAA

Posted on October 22, 2012 at 2:47 PM

Pumpkin Crème Brûlée
by Carol Ritchie

Serves 8

 

2 large eggs, lightly beaten
4 egg yolks, lightly beaten
1/2 cup canned pumpkin
1/3 cup sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
2 cups whipping cream
4 tablespoons sugar for topping


Preheat oven to 300° F. Whisk eggs, egg yolks, pumpkin, 1/3 cup sugar, pumpkin pie spice, and vanilla together in a bowl. Add cream, whisking until combined. Carefully pour mixture through a medium-mesh strainer into 8 small broiler-safe dishes (custard cups work well) to a depth of 3/4-inch to 1-inch each. Place custard cups in a shallow baking pan (jelly roll pan) and fill pan with hot water to a depth of 1 inch. Bake for 45 minutes, or until a knife inserted into the center of a custard comes out clean. Allow custard to cool for 30 minutes at room temperature. Chill in the refrigerator for at least 2 hours. Sprinkle 1/2 tablespoon sugar evenly over the top of each custard. Place custard cups on a broiler safe pan and place in a cold oven, 4 to 6 inches from the broiler. Start broiler and heat for 4 to 6 minutes, until sugar melts and becomes single caramelized masses of sugar on top of the custards. Remove crème brûlée from oven and allow to cool for 5 to 10 minutes before serving (caramelized sugar is extremely hot). Enjoy!
 

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