Pumpkin-Bourbon Crème Brulée
1 (15-ounce) can pumpkin purée
1/2 cup granulated sugar
1/2 cup packed light brown sugar
5 extra large egg yolks
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
2 Tablespoons bourbon
1/4 teaspoon kosher salt
3 cups heavy cream
3 Tablespoons plus 1 teaspoon granulated sugar, divided
Preheat oven to 325º F.
In a large bowl, whisk together the pumpkin, 1/2 cup granulated sugar, brown sugar, egg yolks, vanilla, cinnamon, ginger, allspice, cloves, bourbon, and salt.
In a medium saucepan, bring cream just to a boil. Gradually whisk hot cream into pumpkin mixture.
Divide the mixture evenly among 8 (1/2 cup) ramekins. Place the ramekins into a large roasting pan and pour enough hot water into the roasting pan to come halfway up the sides of the ramekins. Bake until the custards are just set in the middle, about 35-40 minutes. Carefully remove the custards from the pan and chill until cold, at least 6 hours. (Custards can be made up to 2 days in advance, covered and chilled.)
Sprinkle 2 teaspoons of granulated sugar over each custard cup. Using a kitchen torch, melt sugar until caramelized. Refrigerate for at least 15 minutes to allow sugar to harden. (Brûléed custards can be made up to an hour in advance.) Enjoy!
Printed from thegalleygourmet.net