Pumpkin Creme Brulee

So Jade and I are at it again. You may remember when we both made sugar cookies. This time we're trying creme brulee.

Recently, we've had a nice run of really, really cool temperatures. It's like an early glimpse of fall, which is my favorite season. For it to be cooler than 80 degrees in August in Arkansas, that's saying something. So with the spurt of cooler temperatures, I'm ready for all things fall. Razorback football games, Thanksgiving, and especially things with pumpkin in it.

When I saw this recipe for Emeril's Pumpkin Creme Brulee, I had to have it. Now. Problem is, most of my stores don't carry pumpkin or if they do, it's in giant cans. Never fear. I've put the remaining pumpkin mixture into small ziploc bags and stuck them in the freezer so that I can have pumpkin whenever I want!

Pumpkin Creme Brulee
Source: Emeril Lagasse

2 cups heavy cream
1/4 cup light brown sugar
1/4 cup sugar, plus 4 teaspoons
8 large egg yolks
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1 cup mashed cooked pumpkin
Directions
Preheat the oven to 325 degrees F.

Arrange 8 (1/2-cup) ramekins or custard cups in a large metal baking pan.

In a medium saucepan, combine the cream, brown sugar, and 1/4 cup granulated sugar. Bring to a bare simmer over medium-high heat, stirring to dissolve the sugar. Remove from the heat.

In a medium bowl, whisk the egg yolks until frothy and lemon-colored. Slowly add 3/4 cup of the hot cream mixture, whisking constantly. Add the egg mixture to the remaining hot cream, and whisk. Add the vanilla, cinnamon, nutmeg, and pumpkin, and whisk until smooth. Strain through a fine mesh strainer into a large bowl. Divide among the prepared custard cups.

Add enough hot water to come halfway up the sides of the cups. Bake until the custards are just set in the center but not stiff, 45 minutes to 55 minutes. Remove from the oven and refrigerate until well chilled, at least 3 hours or overnight.

Sprinkle each custard with 1/2 teaspoon of the remaining sugar. Using a kitchen torch, caramelize the sugar. (Alternately, preheat the broiler, and broil until the sugar melts and caramelizes, watching closely to avoid burning and rotating the cups, about 1 to 2 minutes.) Place on small dessert plates and serve.

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I really enjoyed making the creme brulee. It was a lot easier to make than I thought it would be. Plus it was a really easy recipe to half since I can't be trusted with 8 little creme brulees running around.

Be sure to check out Jade at The Mess Pot to see her creme brulee!