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http:// --> Ashland, Oregon HOME Valley & State Sports Nation & World Opinion/Editorial Classifieds Business Columnists Obituaries Weather Archive Hot Topics Forum Photo Gallery Past Readers Polls Revels Etcetera Backpage O-Zone Special Sections Real Estate Guide Menu Guide Shakespeare Subscribe Contact Us Rate Card Place an Ad Online Games Movie Preview October 17, 2006 Pumpkin Creme Brulee Pumpkin Creme Brulee Start to finish 5 hours, 1 hour active 1/2 cup whole milk 11/2 cups heavy cream 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg 1/8 teaspoon ginger 1/2 cup sugar, plus additional for garnish 4 egg yolks 1/4 cup pumpkin puree Preheat oven to 300 F. Set a tea kettle of water to warm on the stove. In a medium saucepan over a low heat, combine the milk, cream, cinnamon, nutmeg, ginger and 1/2 cup sugar. Bring to a simmer and cook until the sugar has dissolved. Set aside. In a large bowl, whisk the egg yolks. While whisking, slowly add the milk mixture. Whisk in the pumpkin puree. Set a mesh sieve over a medium bowl and strain the mixture through it. Divide the mixture among four 8-ounce ramekins. Place the ramekins on a baking pan, then add enough hot water from the kettle to come halfway up the sides of the ramekins. Bake for 35 minutes, or until the centers move slightly to the touch of your finger. Remove ramekins from the pan and refrigerate for at least four hours or up to a day. When ready to serve, sprinkle sugar over the top of each ramekin, and put under the broiler until the top browns, about 1 to 3 minutes. Let cool a moment and serve. Makes 4 servings. Recipe from Perrie Purcell, pastry chef at the Wentworth by the Sea resort in New Castle, N.H. Leave a Comment: Advertisement: Advertisement: Paid Advertising Inkjet Printers Student Loans Water Filter Helzberg Diamonds Mortgage Calculator Security Systems Advertisement: Copyright © 2006 Ashland Daily Tidings and Ottaway Newspapers. All Rights Reserved.