| Method
Brûlée Sugar:
Preheat the oven to 250°F. Combine the
sugars, mixing well to integrate evenly. Spread
on a baking sheet and dry in the oven for about
1 hour. Transfer to a blender and process to
a fine powder. Set aside, covered, and store
in a cool dry place at room temperature for
up to a week.
Custards:
Preheat the oven to 350°F. In a saucepan,
combine the milk, cream, sugar, cinnamon, allspice,
cloves, and nutmeg over medium heat until hot
but not boiling. Remove from the heat and set
aside to cool slightly. Cover and refrigerate
for about 30 minutes.
Remove the cinnamon
stick. Whisk in the egg yolks, mixing until
smooth. Add the pumpkin puree, whisking until
well blended. Strain the custard through a fine-mesh
sieve into a bowl. Pour the custard into
eight 4-ounce ramekins. Set the ramekins in
a shallow roasting pan or baking pan and put
in the oven. Pour enough hot water into the
pan to come halfway up the sides of the ramekins.
Bake for 25 to 30 minutes, until the custards
are set around the edges but still a little
shaky in the center.
Carefully remove
the pan from the oven. Remove ramekins from
the water bath and let the custards cool to
room temperature. Cover with plastic wrap and
refrigerate for at least 8 hours or overnight.
Preheat the broiler,
or better yet, use a small propane torch designed
for kitchen use. Remove the plastic wrap
and sprinkle each custard with BRULÉE sugar.
Broil for 30 to 60 seconds, until the sugar
caramelizes, or hold the torch over the sugar
to caramelize it. Serve immediately.
Variations:
Acorn, butternut squash, and sweet potatoes
make fine substitutes for the pumpkin puree.
Serves
8
Shirley
Cline
|
From 12
Seasons Cookbook - if you want to find
out more about the book or order a copy 