Pumpkin Creme Brulee

A recipe adapted from Jeanne Benedict's Sophisticated Entertaining. This Thanksgiving dessert recipe is ideal for those who want their pumpkin fix without the carbs that are in a pumpkin pie crust.

Ingredients

• 2 cups heavy cream
• 4 egg yolks
• 1/2 Cup granulated sugar
• 1/4 Cup canned pumpkin puree
• 4 teaspoons brown sugar

Directions

• Preheat oven to 325F (165C). Heat cream over medium-low heat in a medium saucepan until just boiling. Remove from heat.
• Beat egg yolks and sugar in a medium bowl until thick and pale yellow. Slowly add cream while beating until just combined. Add pumpkin and beat until blended. Pour mixture through a strainer into a clean bowl.
• Pour mixture into 4 individual (6 oz.) custard cups or ovenproof porcelain ramekins. Place cups in a large pan and fill pan with enough hot water to reach halfway up sides of cups.
• Bake for 35-45 minutes until custard sets. Remove cups from water pan and cool completely. Chill uncovered for 1 hour.
• Preheat broiler. Gently pat tops of custard dry with paper towel. Sprinkle 1 teaspoon brown sugar evenly over top of each custard. Place under broiler for 1 - 2 minutes until sugar caramelizes. Watch custard carefully to avoid sugar burning. Remove from heat and cool for 5 minutes.
• Place each cup on a dinner plate and serve.

  Makes 4 servings