I made this last night, adapted from another recipe. I used fresh
steamed and mashed pumpkin which added to the texture, but it was still
pretty tasty. I like pumpkin, but I don't like traditional pumpkin pie,
and this is much lighter and less overwhelming.


Dawn


_Pumpkin Brulee_

1 cup solid pack pumpkin puree
3 eggs
1/2 cup sugar
1/4 cup maple syrup
1/2 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon cardamom
pinch salt
1 1/2 teaspoons vanilla
3 cups half and half (or half cream and half milk)
brown sugar for browning on top of custard

In a medium bowl beat eggs with sugar, syrup and spices. Mix in pumpkin
puree. Add half and half and vanilla to stirring to combine well. Pour
mixture into a medium sized heavy bottomed saucepan and heat over medium
stirring frequently with a whisk until mixture is steaming, about 10
minutes. Don't let mixture boil.

Remove from heat and pour mixture evenly in to six 4-oz. ramekins or
custard cups or use one 4- to 6-cup souffle dish.

Preheat oven to 350 F. Pour mixture into prepared cups; place cups in a
large, shallow pan. Add hot water to pan to a depth of 1 inch. Bake for
35 minutes or until a knife inserted near center comes out clean. Remove
cups from water and let cool, cover and chill. If making one large
custard bake for 1 hour or until knife inserted near center comes out
clean.

A few hours before serving sprinkle 1 to 2 tablespoons sugar evenly over
top of each custard. Place under a very hot broiler or use a torch to
melt and brown the sugar. Do not burn it. After caramelizing, chill
custards until ready to serve.