Pumpkin Pie Brulee

1. 1

   Preheat oven to 300 degrees F.

2. 2

   Combine heavy cream, half-and-half, sugar, salt, cinnamon and nutmeg, if desired, in medium saucepan.

3. 3

   Bring to simmer over medium-high heat.

4. 4

   Beat egg yolks in heatproof bowl.

5. 5

   Gradually whisk in one-quarter of hot cream mixture.

6. 6

   Slowly pour egg mixture back into remaining.

7. 7

   hot cream mixture in saucepan, whisking constantly until slightly thickened.

8. 8

   Remove from heat.

9. 9

   Stir in pumpkin.

10. 10

    Pour pumpkin mixture into 4 (1-cup).

11. 11

    ramekins or custard cups sprayed with.

12. 12

    nonstick cooking spray.

13. 13

    Bake in water bath (place ramekins in 9-inch square baking pan; fill larger pan with 1 inch of hot water).

14. 14

    Bake 45 to 55 minutes or until brulees are set and don't shimmy when shaken.

15. 15

    Remove baking pan from oven.

16. 16

    Cool brulees at room temperature 30 minutes.

17. 17

    Remove from water bath and chill at least 1 hour.

18. 18

    Preheat broiler.

19. 19

    Sprinkle 1 tablespoon brown sugar over each brulee to thinly cover surface.

20. 20

    Place ramekins on baking sheet.

21. 21

    Broil 4 inches from heat 1 minute, or until sugar melts.

22. 22

    Remove from broiler.

23. 23

    Cool 15 minutes, or until comfortable to touch, before serving.

No additional tips available.