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Pumpkin Creme Brulee
4 Cups heavy (whipping) cream
1 teaspoon vanilla extract
8 large egg yolks
¾ cup granulated sugar, plus 4 tablespoons
2/3 cup puréed pumpkin or other sweet winter squash such as kabocha or sweet dumpling
2 teaspoons minced candied ginger
¼ teaspoon ground cloves
4 tablespoons brown sugar
Mint sprigs and raspberries for garnishing, if available
Preheat the oven to 350 degrees. Heat the cream and vanilla in the saucepan to scalding. In medium bowl, beat the egg yolks and the ¾ cut sugar together until light in color. Slowly add the hot cream, stirring constantly to melt the sugar. Gently stir in the pumpkin, ginger, and clove until well mixed.
Divide the mixture among eight 6-ounce ramekins and place in a roasting pan. Fill the pan with boiling water to reach halfway up the sides of the ramekins. Cover loosely with foil and bake for 1 hour and 15 minutes until the custards are firm at the edges. Remove, cool and store covered in the refrigerator for at least 3 hour or overnight.
Preheat the broiler. In a small bow, mix together the 4 tablespoons sugar and the brown sugar. Sprinkle 1 tablespoon mixed sugar evenly over the surface of each custard. Broil until the sugar is caramelized. Alternatively, use a propane torch. Garnish with mint sprigs and fresh berries if using. Serve within an hour to maintain the crisp sugar topping.
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