Pumpkin Creme Brulee
3 cups heavy cream
1/2 cup sugar
6 large egg yolks
2/3 cup canned unsweetened pumpkin puree
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/4 tsp ground cloves
1 tbsp dark rum
1 tsp pure vanilla extract
3 tbsp packed brown sugar
Place rack in center and preheat oven to 325 F.
In saucepan, heat cream and sugar; stirring until sugar is dissolved. Remove from heat.
In bowl, whisk egg yolks until light and fluffy. Gradually whisk in pumpkin, sugar, cinnamon, cloves and nutmeg. Slowly whisk in cream mixture. Stir in rum and vanilla.
Pour mixture into a 1-1/2 quart souffle dish or eight individual custard dishes. Place dish in roasting pan. Set pan on center rack in oven. Into the roasting pan, pour in enough hot tap water to reach halfway up sides of dish. Bake until custard is set but still a little wobbly in the center, usually about 1-1/2 hours. Remove dish from water bath and cool on rack at room temperature.
Cover and refrigerate for 6 hours or overnight.
Just before serving, preheat broiler element and adjust rack about 3 inches from element.
Sieve brown sugar evenly over custard. Broil until sugar melts and turns brown. Watch carefully. Serve immediately.