| Yield | |
|---|---|
| Source | Cuisine at Home |
| Prep time | 1 1⁄2 hours |
| Yield | |
|---|---|
| Source | Cuisine at Home |
| Prep time | 1 1⁄2 hours |
| 1 | Cup | Heavy Cream |
| 1 | Cup | Half-and-Half |
| 3⁄4 | Cup | Pumpkin Puree |
| 1⁄3 | Cup | Maple Syrup (plus 1/4 cup) |
| 1 | Teaspoon | Ground Cinnamon |
| 1⁄2 | Teaspoon | Ground Nutmeg |
| 1⁄2 | Teaspoon | Ground Ginger |
| 1⁄4 | Teaspoon | Ground Cloves |
| 3 | Egg Yolks | |
| 1 | Egg | |
| Pinch | Salt | |
| 1⁄2 | Cup | Brown Sugar |
| 1⁄4 | Cup | Sugar |
1.Preheat oven to 325 degrees.
2.Whisk together cream, half-and-half, pumpkin, 1/4 cup maple syrup, cinnamon, nutmeg, ginger, and cloves in a saucepan. Heat over medium just until steam rises.
3.Whisk together egg yolks, egg, 1/3 cup maple syrup, and salt in a bowl. Slowly whisk warm cream mixture into egg mixture. Divide among six 4-oz. oven proof ramekins.
4.Arrange dishes in a baking pan, then carefully transfer pan to the oven. Add hot water to the pan and bake custards until set, 35-45 minutes; don't overcook.
5.Remove ramekins from water bath, cool, then cover loosely with plastic wrap. Chill until completely cold, preferably overnight.
6.Combine brown sugar and sugar, then spread the mixture on a parchment-lined baking sheet. After baking the brulees, turn off the oven and place the sugar pan inside the oven for an hour to dry out the sugars. Transfer sugar to a food processor and pulverize until fine. Store in an airtight container until ready to caramelize.
7.Caramelize each custard before serving by burning sugar on top.