Hello! I am as sick as a dog, readers, and frankly there isn't a whole lot that sounds particularly appealing to eat except popsicles and ice cream. However, this pumpkin pie brulee recipe might just be enough to push me back into the world of the living. In the meantime, I'll be parked on the couch with Inga watching too much Criminal Minds in between naps.
For my pumpkin pie brulee, you will need:
- 3 eggs
- 1/2 cup brown sugar
- 1/2 cup white sugar, plus an extra 8 tablespoons for topping
- 1 can Libby's pumpkin
- 1 can evaporated milk (you can use whole, reduced fat, or skim)
- 1 7/8 teaspoons pumpkin pie spice (ours is a family secret, do you have a special blend?)
|(The other two are in another pan)|
Bake for 35-45 minutes until a knife comes out clean.
If you want, you can serve while the ramekins are still warm. Otherwise, you can refrigerate overnight. When you are ready to serve, top each dish with 1/2 to 1 tablespoon of white sugar. Torch with a kitchen torch until the sugar begins to brown. Use a gentle touch or you can quickly have a burnt top that isn't pretty or tasty.
|If you look at the left hand corner, you can see an example of the not pretty, not tasty torching|