Pumpkin Crème Brulee
3 cups half and half
1 ¼ teaspoons pumpkin pie spice
6 egg yolks
1 cup sugar, divided
¾ cup canned pumpkin
Garnish: peanut brittle or gingersnap cookies
Preheat oven to 300 degrees. Place 6 (8-ounce) ramekins in a 9x13 baking dish. Fill baking dish with ½ inch hot water to insulate custards from direct heat.
In a large saucepan, combine half and half and pumpkin pie spice. Warm gently over medium heat, stirring frequently, until milk comes to a low simmer. Remove pan from heat.
Separate eggs. In a large bowl, whisk together egg yolks and ¾ cup sugar. Using a ladle, slowly pour 1 cup hot milk mixture into beaten eggs and sugar, whisking constantly. Add another cup of hot milk to egg mixture, still whisking constantly. Finally, blend together the rest of the hot milk and egg mixture, whisking constantly until smooth. Stir in pumpkin. Pour into prepared ramekins.
Bake in water bath until set and firm, about 45 minutes to 1 hour, depending on depth of ramekins. Remove from oven. Let stand for 30 minutes, or until cool enough to handle. Remove ramekins from baking dish. Cover, and chill for at least 8 hours.
Preheat broiler. Sprinkle custards with remaining ¼ cup sugar. Broil 5 ½ inches from heat for 3 to 5 minutes, or until sugar melts. Chill for 15 to 30 minutes before serving. Garnish with peanut brittle or gingersnaps.
Missouri Egg Council