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Pumpkin Brulee

3 c heavy cream
2 tsp vanilla or rum
6 egg yolks
6 Tb superfine sugar
3/4 c finely pureed cooked pumpkin
1/4 tsp cinnamon
pinch salt
1/2 c brown sugar

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

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.

Serves 6

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.


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