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Spiced Pumpkin Crème Brulee

Bryan Voltaggio, Charlie Palmer Steak

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5 1/3 Cups pumpkin puree
2 2/3 cups milk
2 2/3 cups cream
1 cup sugar
1/3 teaspoon cinnamon
1/3 teaspoon nutmeg
12 egg yolks

Over low heat in a small sauce pan heat the pumpkin puree, nutmeg, cinnamon, and ½ of the sugar. Continue to cook out the puree for about 7-10 minutes. Add the cream and milk and bring to a simmer stirring constantly. Puree the mixture until very smooth and all of the puree is incorporated into the liquid. Strain, the crème brulee base through a fine sieve and cool in an ice-water bath. Add the egg yolks using a whisk until incorporated into the crème brulee base. Divide the base into ramekins or hollowed out baby pumpkins and bake in a water bath at 250 F covered. Bake for approximately 45 minutes to one hour. The brulee should be just set. Remove from the water bath and cool in a refrigerator.

Coat the top of each brulee evenly with sugar. Brulee the sugar using a torch until the sugar is evenly caramelized. Repeat this step three times to get a nice caramelized sugar layer. If you don't have a torch, you can put the ramekins back in the oven under the broiler to caramelize the sugar.  Make sure the rack is close to the heating element.  Broil for approximately a minute or until the sugar caramelizes. Serve with biscotti.

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