| Directions: |
Preheat oven to 325.
1. Combine milk and cream in saucepan. Whisk in the spices and add the vanilla bean. Bring to a low boil, but do not scorch. Once mixture boils, turn heat lower and continue stirring for about 15-20 minutes to allow vanilla flavor and spices to steep into the mixture.
2. Meanwhile, combine egg yolks and sugar in a mixing bowl. Add a pinch of salt. (Callie says a pinch of salt brings out the flavors in most desserts).
3. To combine your cream and spice mixture with your egg mixture, you must first temper the eggs by gradually adding and mixing in large spoonfuls of the cream mixture to the egg mixture. Once the egg mixture feels like it's becoming warm, then you can combine the rest of both mixtures together. (If you add the warm cream mixture to the cold egg mixture all at once, you will scramble the eggs, so be careful that you temper gradually).
4. Strain your mixture through a fine mesh strainer, or cheesecloth. Whisk in the pumpkin. Your custard mixture will be very thin.
5. Place ramekins or small serving bowls inside a large glass dish. Ladle custard into each one, filling about 2/3 full. Carefully pour water into the glass dish until it reaches about halfway up the sides of your ramekins. Do not get water into your custard.
6. Place into a 325 degree oven and cook for about 20 or 30 minutes, until the custard has set. Remove and chill.
7. When custard has chilled, lightly dab any moisture from the tops with a paper towel. Sprinkle a thin layer of sugar over the top of each custard. Carefully light your torch & allow the flame to brown and carmelize the sugar on top. Your Pumpkin Creme Brulee is now ready to eat!
NOTE: Callie says you can do endless variations of this dessert. For Vanilla Creme Brulee, follow the instructions above, but leave out the spices and the pumpkin puree, using only the vanilla bean for flavoring. For the Vanilla Creme Brulee, you can also add various fruits or combinations of fruits to the bottom of the ramekins before you pour the custard. This will give a wonderful fruit surprise as your guests dig in to this wonderful dessert.
For Chocolate Creme Brulee, follow the instructions above, deleting the spices and pumpkin puree, but adding 4 ounces of bittersweet chocolate and the vanilla bean to the boiling cream and milk mixture.
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