INGREDIENTS

INSTRUCTIONS

From: jmcewen@uhunix.uhcc.hawaii.edu (Jan McEwen)
Date: Wed, 26 Oct 1994 20:40:00 +0000
From _The Victory Garden Cookbook_ by Marian Morash.  Marian says: This
absolutely divine dessert is best made well ahead of time.  Everyone warns
about how hard it is to get a good almost-but-not-burnt-brown-sugar
topping, but this method has always worked for me. You must finely puree
the pumpkin and use a refrigerator-to-oven dish. You will end up with a
crisp sugar caramel on top of a velvety cream custard.
Scald cream and vanilla or rum.  Beat egg yolks and superfine sugar until
lightly colored and thick; beat in pumpkin, cinnamon, and salt.  Slowly
whisk in the hot cream. Pour into a 6-cup or an 8x8-inch
refrigerator-to-oven dish. Place into a baking pan, and pour boiling water
halfway up the sides of the dish. Bake in a preheated 350F oven for 45-60
min, until the custard is set (time depends upon the height of the baking
dish).  Chill for 8 hours or overnight.
Preheat broiler, and place an oven rack 8-10 inches below it.  Sieve the
brown sugar and sprinkle it evenly over the custard.  Place dish in a large
pan, and surround it with ice cubes.  Place on the broiler rack, and,
watching carefully, let the brown sugar heat until it just begins to
bubble, brown and melt. Remove from the broiler; cool for 10 min. Return to
the broiler and repeat the process. The sugar should become very brown, but
not burnt. Remove pumpkin brulee from oven, and chill for 2 hours. Serves
6.
Can also cook the custard in a double boiler over simmering water.  Stir
until the mixture coats a spoon (163F).  Pour into a dish and refrigerate.
Proceed as above.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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