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Pumpkin Week!: Pumpkin Brulee

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Ingredients:

4 cups heavy cream

2 tsp. vanilla extract

16 egg yolks (you wanna make brulee, you gotta crack a lotta eggs!)

¼ cup brown sugar

¾ cup white sugar

1 tsp. ground cinnamon

¼ tsp. salt

¼ tsp. ground ginger

1/8 tsp. ground cloves

1 cup canned pumpkin puree

¼ cup white sugar

Instructions:  Preheat oven to 325 degrees F.  Heat the cream and vanilla in a saucepan over medium heat.  Bring to a simmer.  Whisk together the egg yolks, brown sugar, white sugar (3/4 cup), cinnamon, salt, ginger, cloves, and pumpkin in a bowl.  Slowly pour 1 cup of the cream mixture into the egg mixture stirring constantly.  Pour the entire egg mixture into the saucepan and whisk briskly for 1 minute.  Pour the mixture into ramekins and place them on a baking sheet.  Bake until set for about 15 minutes and then refrigerate for 4-6 hours before serving.  Just before serving, sprinkle 1 tsp. of white sugar over the top of each brulee.  Use a torch or the broiler in your oven to caramelize the sugar.  This can take up to 2-3 minutes using the broiler.  Serve immediately.  Makes 4 servings.

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