| Directions: | Whisk cream, milk, pumpkin and spice in saucepan until blended.
Heat until simmering; remove from heat and stir in vanilla.
Heat oven to 325.
Arrange 6 half cup ramekins in large baking pan.
Put eg yolks, 1/2 cup sugar and salt in a bowl.
Whisk to blend. Stir into cream mixture.
Fill dishes in baking pan.
Put in oven and add enough boiling water to pan to coem halfway up sides of dishes.
Bake 35 minutes until custard is set. (A thin knife inserted near edge should come out clean and centers are slightly softer).
Remove pan and carefully lift dishes to wire rack to cool.
Chill 4 hours until cold.
Blot tops of custards dry with paper towel.
Sprinkle 1T sugar evenly over one custard at a time.
Use a small butane torch to heat sugar and melt until caramalized.
(IF you don''t have torch, put under broiler for 20 sec.) |