COOKING SCHOOL! forum: Pumpkin Creme Brulee
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  Bring first 8 ingredients to a slow simmer to dissolve the sugars; remove from heat and let sit for 15 minutes.   Beat the egg yolks until frothy and they turn a light yellow. Whisk in the pumpkin and Grand Marnier. Slowly whisk the cream mixture into the egg yolk/pumpkin mixture.   Arrange 8 ramekins or cups in a baking pan. Place on oven rack in a 325 degree F oven. Pour boiling water into the pan about halfway up the sides. Bake for 30-40 minutes. Remove from oven and let cool about 15 minutes. At this point they can be wrapped tightly with plastic wrap and refrigerated 3 hours and as long as over night.  At serving time push brown sugar through a strainer to make an even layer over each cup. Put under a broiler for several minutes until the sugar carmelizes. Watch closely that it doesn't burn. Alternatively, a culinary torch may be used. Serve immediately. |
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