This recipe comes from Louisiana Cookin’ Magazine.
Pumpkin Créme Brûlée
MAKES 8 SERVINGS
3 cups heavy cream
1/2 cup granulated sugar
6 large egg yolks
8 ounces unsweetened pumpkin purée
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 tablespoon dark Louisiana rum
1 teaspoon vanilla extract
3 tablespoons firmly packed light brown sugar
Preheat oven to 325°F.
In a heavy saucepan, heat the cream with the granulated sugar over medium heat, stirring until the sugar is dissolved. Remove from the heat.
In a bowl, whisk the yolks until they are light and fluffy. Whisk in the pumpkin and the spices. Add the cream mixture in a steady stream, whisking constantly. Whisk in the rum and vanilla.
Pour the mixture into a deep 1 1/2-quart flameproof baking dish and place it in a roasting pan. Add enough water to the roasting pan to reach halfway up the side of the dish.
Bake until the custard sets, but is still slightly wobbly in the center, about 1 1/2 hours. Remove the dish from the pan and cool the custard on
Chill the custard, covered, for at least 6 hours.
Preheat the broiler. Force the brown sugar through a sieve in an even layer on the top of the custard and broil about 3 inches from the heat until the sugar melts, about
2 to 3 minutes. Serve warm.