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Give me something good to eat, Give me candy, Give me cake, Give me something good to take!!!
Have a Great Halloween!!!
We mask our faces
and wear strange hats,
and moan like witches
and screech like cats,
and jump like goblins
and thump like elves,
and almost manage
to scare ourselves!
Pumpkin Crèmes Brûlées
3 cups milk
1-1/2 cup pumpkin pure, canned or freshly prepared
1 cup light brown sugar, packed
5 eggs, lightly beaten
3 tablespoon unsalted butter or margarine, melted
1-1/2 tsp. pumpkin pie spice
1/2 tsp. vanilla extract
1/2 cup sugar, divided
Preheat oven to 350 degrees.
In a small saucepan, heat milk to just below boiling,
bubbles will form all over the surface.
In a medium bowl, lightly beat eggs with a whisk. Add
pumpkin, brown sugar, butter, spice, and vanilla. Mix until well
Gradually whisk in hot milk. Mix well until all ingredients
Evenly divide pumpkin mixture among 12 six-ounce custard
cups. Place cups in two 9x13 inch baking pans. Place pans on
oven rack and add hot tap water to the pans until the water is
halfway up sides of cups.
Bake 35-40 minutes. Custard centers should be slightly
Remove custard from oven and cool. You can cool cups in
shallow water. Cover with plastic wrap and refrigerate.
Just before serving, sprinkle 2 teaspoons of sugar on each
custard. Caramelize sugar using a kitchen torch about 2-inches
from custard tops. If using an over, preheat oven broiler then
broil custards until sugar melts and bubbles. Make sure to watch
it closely to prevent burning. Serve immediately.
YIELD: Makes 12 servings
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