Chef Eric Manuelli
Red Restaurant, Red Bank, N.J.
Yield: 4 to 6 servings
Heavy cream 1 1/2 cups
Milk 1/2 cup
Cinnamon 1/4 tsp.
Nutmeg 1/4 tsp.
Egg yolks 4
Sugar, granulated, divided use 1/2 cup plus extra
Pumpkin pure’ 1/3 cup
Vanilla extract 1/4 tsp.
In small, heavy saucepan, bring cream, milk, cinnamon and nutmeg to low boil; remove pan from heat and let stand for 5 minutes.
In medium-sized bowl, whisk together egg yolks, 1/2 cup sugar, pumpkin pure’ and vanilla extract. Gently whisk in cream mixture until incorporated. Pour through fine strainer if desired.
Pour mixture into custard cups or creme brulee molds. Place molds in a water bath and add hot water to come halfway up sides of molds. Bake at 325F until softly set in center, about 15 minutes. Remove from water bath and let cool.
Just before service, sprinkle with thin, even layer of granulated sugar; melt and caramelize sugar under broiler or with blowtorch. Serve with fresh fruit or sugar cookies.