Pumpkin Creme Brulee

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Submitted by The Jizzer Uploaded by madaslue

Here's a rather unconventional dessert that will fit in with any holiday menu. The end result tastes very much like a smooth, custardy pumpkin pie.

Pumpkin Creme Brulee

Ingredients: 1 1/2 cups heavy cream 1/2 cup whole milk 1/8 teaspoon cinnamon 1 pinch allspice or 2 pinches nutmeg 1 pinch ground cloves 1 pinch ground ginger (fresh is too strong here) 4 egg yolks 1/2 cup sugar 1/4 cup pumpkin puree 1/3 cup coarse sugar or raw sugar Whole cloves and cinnamon for garnish Whipped cream (optional)

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1) Preheat oven to 300 degrees.

2) Mix cream, milk, cinnamon, ginger, cloves, and nutmeg in a saucepan. Heat just until boiling, set aside. Let cool slightly.

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3) Mix sugar and egg yolks in separate bowl.

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4) Whisk in cream mixture.

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5) Add pumpkin, whisk until blended.

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6) Pour into ramekins set in a deep baking dish.

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7) Add HOT water to dish, being careful not to get any IN the ramekins otherwise the custard will fail. PROTIP: Put the pan on the oven rack and THEN add the hot water to eliminate spillage caused by transferring.

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8) Bake about 35-40 minutes. Custard should still jiggle a little bit but not be liquidy. Think slightly loose jell-o. Let cool 15 minutes.

9) Cover TIGHTLY with plastic wrap. Do not let the plastic touch the surface of the custard. Cool in refrigerator for at least 2 hours.

10) Pour raw sugar onto creme brulee until covered, then pour off excess. Using kitchen torch, brown the sugar. If you lack a torch, throw the ramekin under a broiler for about 2 minutes.

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11) Result should be dark brown and crispy, but not blackened.

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12) Arrange on plate, garnish with cinnamon whipped cream, cloves, more cinnamon. Eat!

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