Our Gift to You!
Pumpkin Crème Brulee with Crystallized Ginger
1 1/2 cups Heavy Cream
1/2 cup Whole Milk
1/8 teaspoon, Cinnamon
1/8 teaspoon, Nutmeg
1 teaspoon, Chopped, Crystallized Ginger
4 Egg Yolks
1/2 cup, Sugar
1/4 cup, Canned Pumpkin Puree
1/3 cup, Turbanado Sugar or Other Coarse Sugar
Preheat oven to 300 degrees. In medium saucepan, over medium heat, combine cream, milk and spices. Bring milk to a slight boil, stirring occasionally. Remove from heat. In a medium size bowl, whisk egg yolks and organic sugar. Gradually, stream in the hot milk, while mixing constantly. Add pumpkin and continue to whisk. Pour mixture into 4 to 6 ramekins or oven proof custard dishes. Place ramekins in a large oven proof dish. Pour hot water to 3/4 of the way up the side of the ramekin, making a hot water bath. Bake in the center of the oven, 30 to 40 minutes or until almost set. The center will be slightly soft and will continue to set up as it cools. Remove from hot water bath and cool for 15 minutes. Cover each ramekin with plastic wrap, but don't allow the plastic to touch the top of the custard. Refrigerate for at least 4 hours or over night. When your ready to serve, sprinkle custard with coarse sugar. Place custard under the broil or kitchen torch until sugar is melted. Serve immediately. ** The crystallized ginger does provide texture to the custard. You can strain the crystallized ginger after the milk and spice have been brought to a boil or you can substitute 1/8 teaspoon of dried ginger for the crystallized ginger if you prefer. **Make sure your spices as well as your pumpkin are gluten free.
