Pumpkin Creme Brulee

(Serves 6)

Ingredients:

1 1/4 cups heavy cream
1/2 vanilla bean, split
5 large egg yolks
6 tablespoons granulated sugar
1 teaspoon grated nutmeg
1/2cup solid pack pumpkin
2 tablespoons orange liqueur
1/4 cup brown sugar
1/2 teaspoon cinnamon

Method of Preparation:

1. Preheat oven to 350 degrees.  Arrange six 1/2 cup ramekins in a heavy large baking pan.
2. In a heavy saucepan, bring cream to a boil.  Remove from heat.  Scrape the seed from the vanilla bean and add to the hot cream, along with the vanilla bean.  Let stand 20 minutes; discard vanilla bean.
3. Whisk together yolks, granulated sugar, and nutmeg.  Add pumpkin and orange liqueur and mix until smooth.  Whisk in cream mixture.  Divide custard among ramekins.
4. 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 ramekins from water bath and place on wire rack to cool.  Refrigerate several hours, or until completely cold.
5. Preheat broiler.  Sift brown sugar and cinnamon into small bowl.  Sprinkle over custards. Broil 8 inches from heat source until sugar melt and caramelizes, watching carefully, about 30 seconds.  Serve immediately.

Cooking with Class® airs on NBC10, WJAR-TV, Providence, Rhode Island and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University College of Culinary Arts. “Pumpkin Recipes,” aired during the week of Oct. 27, 2008.