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Pumpkin Crème Brûlée
from the kitchen of Sharmagne Leland-St. John

3 cups heavy cream
1 1/2 cup pumpkin puree
1 cup light brown sugar, packed
5 eggs yolks, lightly beaten
3 tablespoon unsalted butter, melted
1 1/2 teaspoon pumpkin pie spice
1/2 teaspoon pure vanilla extract
1/2 cup sugar, divided

Preheat oven to 350 degrees.

In a medium bowl, beat the egg yolks with a wire whisk until slightly thickened and pale.  Gradually add the brown sugar, butter, spices, vanilla and pumpkin. Mix until well blended. Scald the cream and pour slowly into egg mixture, stirring constantly.

Evenly divide pumpkin mixture among 12 six-ounce custard cups. Place the ramekins into 2 baking dishes and pour in enough hot tap water to come halfway up the side of the ramekins. Bake for 1 hour or until the custard is set.

Remove the ramekins from the dish, cool slightly and cover with plastic wrap to avoid a “skin” developing on the top of the custard.

Chill 2 - 4 hours.

To serve: Remove plastic wrap from custard and sprinkle 2 teaspoons sugar on each custard. Place ramekins in broiler (or use a kitchen blowtorch) and caramelize sugar until brown and bubbly.

Can be prepared a day ahead of time.

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