Pumpkin Creme Brulee
For this recipe you will need:
5 egg yolks
To prepare this recipe:
Preheat the oven to 325 F. Lightly butter 6 individual ramekins or Brulee molds
In a mixing bowl, whisk the egg yolks slowly into the pumpkin puree. Whisk in the sugar, vanilla, and spices
In a large saucepan, bring the cream to a boil. Slowly whisk the cream into the egg and pumpkin mixture. Divide the mix among the ramekins.
Place the molds in a baking pan that has 3 - 4 inch sides. Pour enough boiling water into the baking pan so that it comes halfway up the sides of the ramekins. Bake in the oven for about one hour, or until golden, but not firm. Remove from the pan and allow to cool. The creme Brulee will continue to thicken as it cools. Cover and refrigerate until very cold.
Heat the broiler and set rack as high as it will go in the oven.
Evenly coat the Brulee with a thin layer of brown sugar. Brown the Brulees under the broiler for 30 seconds to 3 minutes, or until the tops become a rich, dark brown. Serve warm.