I (Vicki, speaking here) am not a huge fan of creme brulee, however, I must say I swooned over this when Ken served it last year for Thanksgiving Dinner.
Makes 6 servings
1¼ cup heavy cream
½ vanilla bean, split (Ken has also used 1 teaspoon of vanilla extract)
5 large egg yolks
6 tablespoons sugar
½ teaspoon grated nutmeg
½ cup solid pack pumpkin
2 tablespoons orange liqueur
¼ cup packed light brown sugar
½ teaspoon cinnamon
Preheat oven to 350 degrees F.
Bring cream to a simmer in heavy saucepan. Remove from heat. Add vanilla bean. Let stand 20 minutes; discard vanilla bean.
Whisk together yolks, 6 tablespoons sugar and nutmeg. Add pumpkin and orange liqueur and mix until smooth.
Whisk in cream mixture.
Divide custard among 6, ½ cup ramekins. Arrange ramekins in heavy large baking pan. Add enough hot water to pan to come up halfway up the sides of ramekins.
Bake until sides are set but centers move slightly when shaken, about 20 minutes. Remove from water bath and cool. Refrigerate one hour.
Sift brown sugar and cinnamon into small bowl.
Sprinkle over custards. Broil 8 inches from heat source until sugar begins to melt, watching carefully, about 30 seconds.