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Jim Coleman Recipes

Pumpkin Creme Brulee

For this recipe you will need:

5 egg yolks
1 1/2 cups unsweetened pumpkin puree
1/2 cup of sugar
4 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon grated nutmeg
3 cups of heavy cream
1/2 cup of light brown sugar

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.

©2005 WHYY