This recipe appears in:In Season: Pumpkin
Whip out the butane torch, kids. This Pumpkin Pie Brûlée, also from friend Brendan Cox of D.C.'s Circle Bistro, is super simple and just needs that hand-held ignition and flame tip (also good for destroying small patches of weeds and for high-tech lightage of birthday candles). Grandma Mildred may call it untraditional, but again, we say: Bring on the pyromaniac urges.
- 10 ounces pumpkin puree
- 3 cups heavy cream
- 1 cup milk
- 12 egg yolks
- 1/2 cup sugar and some for dusting
- 1 tablespoon ground cardamom
Combine eggs, cream, milk, pumpkin, sugar and cardamom and place in ten 4-ounce ramekins. Bake in a water bath for 35-42 minutes at 300 degrees, then let them (and yourself if you want) chill. Dust tops with sugar and torch the tops in a broiler or of course with a butane torch. Serve.