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Recipe Name: Pumpkin Brulee Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 6

3 Cup(s) Heavy cream
2 Teaspoon(s) Vanilla or rum
6 Egg yolks
6 Tablespoon(s) superfine sugar
3/4 Cup(s) Finely pureed cooked pumpkin
1/4 Teaspoon(s) Cinnamon
1 Pinch(s) Salt
1/2 Cup(s) Brown sugar
From: (Jan McEwen)Date: Wed, 26 Oct 1994
20:40:00 +0000From The Victory Garden Cookbook by Marian Morash.
Marian says: Thisabsolutely divine dessert is best made well ahead of
time. Everyonewarns about how hard it is to get a
goodalmost-but-not-burnt-brown-sugar topping, but this method has
alwaysworked for me. You must finely puree the pumpkin and use
arefrigerator-to-oven dish. You will end up with a crisp sugar caramel
ontop of a velvety cream custard.Scald cream and vanilla or rum. Beat
egg yolks and superfine sugaruntil lightly colored and thick; beat in
pumpkin, cinnamon, and salt. Slowly whisk in the hot cream. Pour into a
6-cup or an 8x8-inchrefrigerator-to-oven dish. Place into a baking pan,
and pour boilingwater halfway up the sides of the dish. Bake in a
preheated 350F ovenfor 45-60 min, until the custard is set (time
depends upon the height ofthe baking dish). Chill for 8 hours or
overnight.Preheat broiler, and place an oven rack 8-10 inches below it.
Sieve thebrown sugar and sprinkle it evenly over the custard. Place
dish in alarge pan, and surround it with ice cubes. Place on the
broiler rack,and, watching carefully, let the brown sugar heat until it
just beginsto bubble, brown and melt. Remove from the broiler; cool for
10 min.Return to the broiler and repeat the process. The sugar should
becomevery brown, but not burnt. Remove pumpkin brulee from oven, and
chillfor 2 hours. Serves 6.Can also cook the custard in a double boiler
over simmering water. Stiruntil the mixture coats a spoon (163F).
Pour into a dish andrefrigerate. Proceed as above.REC.FOOD.RECIPES
ARCHIVES/DESSERTSFrom archives. Downloaded from
Glen's MM RecipeArchive,

Nutrition (calculated from recipe ingredients)
Calories: 340
Calories From Fat: 235
Total Fat: 26.6g
Cholesterol: 262mg
Sodium: 158.1mg
Potassium: 150.9mg
Carbohydrates: 22.8g
Fiber: <1g
Sugar: 19g
Protein: 4.2g

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