3 c heavy cream
2 tsp vanilla or rum
6 egg yolks
6 Tb superfine sugar
3/4 c finely pureed cooked pumpkin
1/4 tsp cinnamon
1/2 c brown sugar
Scald cream and vanilla or rum.
Beat egg yolks and superfine sugar until lightly colored and thick; beat in
pumpkin, cinnamon, and salt. Slowly whisk in the hot cream. Pour into a 6-cup or
an 8x8-inch refrigerator-to-oven dish. Place into a baking pan, and pour boiling
water halfway up the sides of the dish.
Bake in a preheated 350ºF oven for 45-60 min, until the custard is set (time
depends upon the height of the baking dish). Chill for 8 hours or overnight.
Preheat broiler, and place an oven rack 8-10 inches below it.
Sieve the brown sugar and sprinkle it evenly over the custard. Place dish in a
large pan, and surround it with ice cubes. Place
on the broiler rack, and, watching carefully, let the brown sugar heat until it
just begins to bubble, brown and melt.
Remove from the broiler; cool for 10 min. Return to the broiler and repeat the
process. The sugar should become very brown, but not burnt. Remove pumpkin
brulee from oven, and chill for 2 hours.