Pumpkin-Creme-Brulee

A Super Natural Extravagance

This ultra-extravagant recipe comes from Dana in Vancouver, Canada.

She says this dish is a perfect alternative to Pumpkin Pie.

We say, right on!!!!

Ingredients:

1-1/4 c. whipping cream.

1/2 vanilla bean, split.

5 egg yolks.

6 Tbsp. granulated sugar.

1 Tbsp. pumpkin pie spice.

1/2 c. solid pack pumpkin.

2 Tbsp. Cointreau.

1/4 c. packed brown sugar.

1/2 tsp. cinnamon.

Preparation:

1. Bring cream to a boil, remove from heat and add vanilla bean.

Allow to steep 25-30 minutes; remove bean*.

2. Preheat oven to 350°F.

3. Whisk together the yolks, granulated sugar and pumpkin pie spice.

Add pumpkin and Cointreau and mix until smooth.

4. Whisk in cream mixture.

Divide mixture among 6 1/2-cup ramekins.

5. Arrange the ramekins in a baking pan and add enough hot water to come halfway up the ramekins' sides.

6. Bake about 20 minutes.

The sides should be set but the centers should still move slightly when shaken.

7. Remove from bain marie and allow to cool.

When cool, place in refrigerator for at least one hour to chill.

To serve:

Preheat broiler.

Sift the bown sugar and cinnamon into a small bowl, then sprinkle over the custards.

Broil about 30 seconds, until sugar begins to melt.

Sounds like an awesome pumpkin-creme-brulee!!

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