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Pumpkin and Spice Creme Brulee


2 cups heavy cream

2 Tsp rum or vanilla

8 egg yolks

1/3 cup sugar

1 cup puréed pumpkin

1/4 Tsp cinnamon

1/8 Tsp ground nutmeg

1/4 Tsp ground ginger

1/4 cup sugar
(for the caramelized tops)


In a large bowl, whisk together the cream, rum or vanilla, yolks, sugar,pumpkin, cinnamon, nutmeg, and ginger.

Blend well then strain into a large bowl, skimming off any foam or bubbles.

Divide mixture among 6 ramekins or custard cups.

Place in a water bath and bake at 300 deg. until set around the edges, but still loose in the center, about 40 to 50 minutes.

Remove from oven and leave in the water bath until cooled.

Remove cups from water bath and chill for at least 2 hours, or up to 2 days.

When ready to serve, sprinkle about 2 teaspoons of sugar over each custard and caramelize using a small hand held butane torch.

After carmelizing,re-chill custards for a few minutes before serving.