Pumpkin Creme Brulee

• Custard:
• 2 cups whipping cream or half and half
• 1 1/2 tablespoons dark rum
• 1/8 teaspoon salt
• 5 large egg yolks
• 1 cup canned soild pack pumpkin
• 1/3 cup sugar
• 1 teaspoon cornstarch
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground mace
• Topping:
• 3/4 cup sugar
• 3 tablespoons water

1. For Custard:
2. Preheat oven to 350 degrees. Bring cream and rum to a boil in a heavy medium saucepan. Remove from heat. Stir in salt, whisk egg yolks, pumpkin, sugar, cornstarch and spices in large bowl to blend. Gradually whisk in hot cream mixture. Strain. Divide mixture among six 1/2 cups ramekins or custard cups. Place ramekins in large baking pan. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until custards are set about 40 minutes. Remove from water, cool completely. Cover custards with plastic wrap and chill overnight
3. For Topping:
4. Cook sugar and water in heavy medium saucepan over low heat, stirring until sugar dissolves. Increase heat and boil without stirring until mixture turns golden brown, swirling pan occasionally about 10 minutes. Working quickly pour enough caramel over 1 custard to almost cover top. Tilt ramekin until caramel covers custard completely. Repeat with remaining caramel and custards. Cool completely. refrigeratew at least 1 hour and up to 10 hours before serving.

custard, whipping cream, dark rum, salt, egg yolks, pack pumpkin, sugar, cornstarch, ground cinnamon, ground ginger, ground mace, topping, sugar, water

Taken from www.epicurious.com/recipes/member/views/pumpkin-creme-brulee-50093513 (may not work)