Pumpkin Creme Brulee
By Ro Morse
PADUCAH, KY - Banks Market Recipe of the Week - Serves 4-6
2 cups heavy cream
1 tablespoon real vanilla extract
4 egg yolks
1/2 cup light brown sugar, packed
1 cup pumpkin puree
1/2 tablespoon pumpkin pie spice
1/4 cup granulated sugar (for the topping)
Preheat oven to 300 degrees. Heat a cup of water in a saucepan to boiling. In a small saucepan, add the cream and vanilla, stir to mix and set the pan over medium-low heat. Warm the cream until bubbles form around the edges and steam begins to rise to the surface. Remove from heat and let steep for 15-20 minutes. While the cream mixture is steeping, in a medium bowl, whisk together the egg yolks, pumpkin puree, pumpkin pie spice and sugar until the mixture is light orange. This will take about 5 minutes of heavy whisking. Once the mixture is light orange, gradually pour the cream into the egg mixture, whisking until blended. At this point, you will see a lot of white foam form at the top. Take a spoon and skim off the foam. Divide the custard among the ramekins (or custard dishes) and place the ramekins on a baking pan. Pull out the middle rack of the oven and place your baking pan on top. Then very carefully, pour boiling water to fill the pan almost halfway up the sides of the ramekins. Cover the pan loosely with foil and slowly push the rack back into the oven. Bake until the custards are just set around the edges, about 30-35 minutes, but could be longer depending on how many ounces your ramekins hold. If they are larger or deeper, it could take up to an hour. Transfer the ramekins to a wire rack and let cool to room temperature. Cover with plastic wrap and refrigerate until chilled, at least four hours or overnight. They will keep up to three days-covered in the frig.
Before serving, sprinkle a heavy layer of granulated sugar on top of the custard. Using a kitchen torch, melt the sugar. Move the flame gradually in small circles over the surface of the custard, heating the sugar until it is evenly melted and golden. The sugar will harden in a few seconds and it's ready to serve.
If you don't have a kitchen torch, turn on the broiler in your oven. Once it is hot, gently slide the tray of ramekins under the heat, just until the sugar is a golden brown. It happens fast so keep an eye on it the whole time. This is an extra special dessert and a delicious pumpkin dessert to serve instead of pumpkin pie on Thanksgiving Day.
This recipe is shared November 14-18, 2016
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Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com