Yield: 6 servings
|3 cups||Heavy cream|
|2 teaspoons||Vanilla or rum|
|6 \N||Egg yolks|
|6 tablespoons||Superfine sugar|
|¾ cup||Finely pureed cooked pumpkin|
|½ cup||Brown sugar|
This absolutely divine dessert is best made well ahead of time.
Everyone warns about how hard it is to get a good almost-but-not-burnt-brown-sugar topping, but this method has always worked for me. You must finely puree the pumpkin and use a refrigerator-to-oven dish. You will end up with a crisp sugar caramel on top of a velvety cream custard.
Scald cream and vanilla or rum. Beat egg yolks and superfine sugar until lightly colored and thick; beat in pumpkin, cinnamon, and salt.
Slowly whisk in the hot cream. Pour into a 6-cup or an 8x8-inch refrigerator-to-oven dish. Place into a baking pan, and pour boiling water halfway up the sides of the dish. Bake in a preheated 350F oven for 45-60 min, until the custard is set (time depends upon the height of the baking dish). Chill for 8 hours or overnight.
Preheat broiler, and place an oven rack 8-10 inches below it. Sieve the brown sugar and sprinkle it evenly over the custard. Place dish in a large pan, and surround it with ice cubes. Place on the broiler rack, and, watching carefully, let the brown sugar heat until it just begins to bubble, brown and melt. Remove from the broiler; cool for 10 min. Return to the broiler and repeat the process. The sugar should become very brown, but not burnt. Remove pumpkin brulee from oven, and chill for 2 hours.
Can also cook the custard in a double boiler over simmering water.
Stir until the mixture coats a spoon (163F). Pour into a dish and refrigerate. Proceed as above. Jan McEwen, Hawaii 26 Oct 1994 Recipe By : From _The Victory Garden Cookbook_ by Marian Morash From: Marjorie Scofield Date: 12-10-95 (07:19) (160) Fido: Recipes