One night last week we were having friends over for dinner. I was serving spicy food and wanted something mild for dessert. The solution, Pumpkin Spice Creme Brulee. I know many people who will order Creme Brulee at restaurants, but have never tried to make it themselves. This is one of the easiest desserts around to make and guaranteed to wow your guests.
2 cups heavy cream
2 tsp. rum (substitute vanilla extract if you choose)
6 egg yolks (save those whites in your refrigerator for another recipe)
1/3 cup granulated white sugar
1 cup pumpkin puree
1/4 tsp cinnamon
1/8 tsp ground nutmeg
1/4 tsp ground ginger
brown sugar (to caramelize tops)
Preheat oven to 300 F. In a mixing bowl, whisk together all ingredients except the brown sugar until well combined. Strain mixture into a pitcher or bowl that you can pour from, making sure to skim off foam and most of the bubbles. Set 6 ramekins in a rimmed baking sheet. Divide custard mix between the ramekins, filling them 2/3 of the way. Set baking sheet with ramekins in your oven. Then add boiling water from your tea kettle to the baking sheet around the ramekins. Bake until set around the edges but still loose in the center (slight jiggle when you move the baking sheet). Do not over cook or you will curdle the mixture. Carefully remove from the oven and cool the ramekins in the water bath for one hour. Move ramekins to the refrigerator to chill for at least 2 hours and up to 2 days.
Remove the ramekins from the refrigerator one hour before serving to bring them to room temperature. Spread one teaspoon of brown sugar over the top of each custard. Using a creme brulee torch, caramelize the sugar to your liking. If you do not have a torch, preheat the broiler on your oven and caramelize the custards in the oven. Watch them carefully so as not to burn them. This will only take a couple of minutes. Top with whipping cream, sprinkle with a little fresh ground nutmeg and serve. Delicious!
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