Pumpkin Crème Brûlée

1¼ cups whipping cream
1 teaspoon vanilla extract
5 egg yolks
6 tablespoons sugar
1 teaspoon nutmeg
1/2 cup solid pack pumpkin
2 tablespoons Cointreau
1/4 cup packed dark brown sugar
1/2 teaspoon cinnamon

Preheat oven to 350°F.

Add the vanilla extract to the whipping cream and set aside.

Whisk together the yolks, 6 tablespoons sugar and nutmeg. Add the pumpkin and Cointreau and mix until smooth. Whisk in the cream mixture.

Divide custard among 6 1/2 cup ramekins. Arrange ramekins in heavy large baking pan. Add enough hot water to pan to come halfway up the sides of ramekins.

Bake until sides are set but centers move slightly when shaken, about 20 minutes.

Remove from water bath and cool. Refrigerate one hour.

Preheat broiler. Sift brown sugar and cinnamon into a small bowl. Sprinkle over custards. Broil 8 inches from heat source until sugar begins to melt, watching carefully, about 30 seconds. Serve immediately.

 

- Recipe adapted from Recipezaar