Preheat oven to 250°F. Combine the sugars,
mixing well to integrate them evenly. Spread pm a baking sheet and dry in
the oven for about an hour. Transfer to a blender and process into a fine
powder. Set aside, covered, in a cool, dry place at room temperature for up
to a week.
Custards
2
cups milk
2
cups heavy cream
10
tablespoons sugar
1
cinnamon stick
1/2
teaspoon allspice
1/4
teaspoon ground cloves
1/4
teaspoon ground nutmeg
9
large egg yolks
3/4
cup pumpkin puree
Method
Preheat oven to 350°F.
In a saucepan, combine the milk, cream, sugar, cinnamon, allspice, cloves
and nutmeg over medium heat until hot but not boiling. Remove from heat and
cool slightly. Cover and refrigerate about 30 minutes. Remove the cinnamon
stick and whisk in the egg yolks, mixing until smooth. Add pumpkin and whisk
until smooth. Strain the custard through a fine sieve into a bowl. Pour the
custard into eight 4 oz ramekins. Set the ramekins in a shallow roasting or
baking pan and put into oven. Pour enough hot water into the pan to go
halfway up the ramekins. Bake 25 to 30 minutes, or until custards are set
around the edges but still a little shaky in the center. Carefully remove
the pan and remove the ramekins from the water bath and let them cool to
room temperature. Cover with plastic wrap and refrigerate at least 8 hours
or overnight.
Preheat the broiler or use a small propane torch for kitchen use. Remove the
plastic wrap and sprinkle each custard with Brule Sugar. Broil for 30 to 60
seconds until the sugar caramelizes, or hold a culinary torch over the sugar
to caramelize. Serve immediately.
Yield: 8
This is a
great holiday desserts because you can start the day before and finish it
just before serving. A perfect finish to a perfect meal
