White Chocolate & Pumpkin Creme Brulee
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6 large egg yolks (separated)
6 tbsps pumpkin (from can or cooked/pureed)
2 1/2 cups fat free Half & Half
1 tsp cinnamon
3/4 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp vanilla extract
1/3 cups granulated sugar (plus a 4 tsp. for reserve)
1/2 cup grated white chocolate (plus 4 tsp. for reserve)
pinch of salt
Create custard filling:
Preheat oven, 300 degrees F. Boil a quart of water in a medium pot, and keep nearby.
In a small saucepan over very medium-low heat, pour in cream and wisk in the cinnamon, nutmeg, ginger and white chocolate. Bring to a mild boil when small bubbles appear, after about 3 minutes - then set aside.
In a medium-large bowl, while using a whisk, mix together the egg yolks, vanilla, salt, sugar and pumpkin until completely smooth like batter. Transfer the cream mixture from the saucepan by slowly pouring into the bowl while whisking.
Divide the blended mixture into 4 8-fl. oz. ramekins and place into a shallow baking dish then pour the boiling water about half way up the sides of the ramekins.
Loosely cover the pan with aluminum foil and place in oven to bake for about 30 minutes - or until a slight crust appears.
Remove from oven and allow to cool. Cover with plastic wrap and put in refrigerator for a few hours.
To serve:
Remove plastic wrap and sprinkle about 1tsp sugar evenly over each surface of the custard fillings. Using a kitchen torch, gently lick the flames over the sugar surface in small circles until the sugar melts into a fine glaze and lightly brown. Sprinkle the reserve of grated white chocolate in the center. Serve immediately.
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