Wednesday, November 7, 2012

Maple-Pumpkin Creme Brulée

So now that Halloween is over, what to do with all the pumkins? Enjoy pumpkin in a whole new way. Canned or fresh pumpkin, maple syrup, and whipping cream serve as the base of this creamy, dreamy fall creme brulee.

Makes: 8 servings
Prep 25 mins
Bake 350°F 40 mins to 45 mins
Chill 4 hrs to 8 hrs
Stand 20 mins

8 egg yolks
2 cups whipping cream
1 cup canned pumpkin
1/2 cup pure maple syrup
1/4 cup packed brown sugar
2 teaspoons vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/3 cup granulated sugar

1. Preheat oven to 350 degrees F. In a large bowl combine egg yolks, cream, pumpkin, maple syrup, brown sugar, vanilla, cinnamon, and nutmeg; whisk until smooth. Spoon pumpkin mixture evenly into eight 6-ounce ramekins or custard cups.
2. Place ramekins in a large roasting pan. Place roasting pan on oven rack. Pour enough boiling water into the roasting pan to reach halfway up the sides of the ramekins.
3. Bake for 40 to 45 minutes or until edges are set (centers will shake slightly). Carefully remove ramekins from water; cool completely on a wire rack. Cover and chill for 4 to 8 hours.
4. Before serving, let ramekins stand at room temperature for 20 minutes. Meanwhile, in a medium heavy skillet heat granulated sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low and cook about 5 minutes or until all sugar melts and is golden, stirring as needed with a wooden spoon. Quickly drizzle the caramelized sugar over custards. (If sugar hardens in the skillet, return to heat; stir until melted.) Serve immediately.

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