Penny Watson: Recipes

Pumpkin Crème Brulée

Ingredients

1 and 1/4 c. whipping cream
1 t. vanilla extract
5 egg yolks
6 T. sugar
1 t. nutmeg
1/2 c. solid pack pumpkin
2 T. orange liqueur
1/4 c. packed brown sugar
1/2 t. cinnamon

Preheat oven to 350. Add vanilla extract to whipping cream and set aside. Whisk together yolks, 6 T sugar and nutmeg. Add pumpkin and orange liqueur and mix until smooth. Whisk in cream mixture. Divide custard among 6 1/2 c. ramekins. Put ramekins into large baking pan, add enough hot water in pan to come halfway up the sides of the ramekins. Bake until sides are set but centers move slightly when shaken, approximately 20 minutes. Remove from water bath and cool. Refrigerate for one hour; preheat broiler. Sift brown sugar and cinnamon and sprinkle over custards. Broil until sugar begins to melt (or use torch to carmelize the tops). Serve and enjoy!

Recipe from RecipeZaar, recipe #40738, by Mirj 2002

From Sweet Inspiration...

"Lucy was somewhat mortified that her hands shook each time she waited on him. When she leaned over the table to serve him her pumpkin crème brulée, his delicious scent hit her like a steam engine...smoky rum and dark spices. Rough callused hands gripped the shaking dish, and saved her the embarrassment of dropping the dessert in his lap. Horrified by her clumsiness, and totally unnerved by her reaction to him, she fled. But not before she noticed him peeking down her blouse. The look of hunger in his eyes had nothing to do with her crème brulée."