Pumpkin Creme Brulee - pumpkin

Method

• Preheat the oven to 400 degrees.
• Cut the pumpkin lengthwise into quarters.
• Scrape out the seeds and membranes from each quarter.
• Arrange the pumpkin quarters cut-side down on a baking dish.
• Cover closely with foil.
• Place in the oven and bake for one hour.
• Remove the pumpkin pieces and let stand, covered, 15 minutes.
• Scrape the flesh of each quartered pumpkin into the sieve of a food mill or ricer.
• Press to make a fine puree.
• There should be about five cups.
• Of this, you will need one cup for this recipe.
• The remainder may be frozen or refrigerated to be used later in soups, pies and so on.
• Put one cup of the puree into a saucepan and add the milk, cream, molasses and cinnamon.
• Stir to blend and bring slowly to the simmer.
• Select a mixing bowl, preferably of stainless steel, that will sit neatly and compactly inside a larger basin of simmering water.
• Into the mixing bowl put the whole eggs, egg yolks and white sugar.
• Beat until blended.
• Pour the hot pumpkin mixture into the egg mixture.
• Sit the custard mixture inside the kettle over barely simmering water and start stirring immediately and constantly with a wire whisk.
• At this point, great care and caution must be taken to not overheat the mixture, because excess heat will cause it to curdle.
• Stir rapidly over and around the curves of the mixing bowl.
• Cook for about 12 minutes, only until the mixture achieves a fairly thick, custardlike texture, then remove the bowl from the bottom basin.
• Spoon equal portions (about five ounces) of the custard into 10 individual six-ounce, heatproof, decorative baking dishes or custard cups.
• Wipe any spillage off the outside of the baking dishes.
• Cover with clear plastic wrap, and chill thoroughly.
• Fill a small sieve with the brown sugar.
• Hold the sieve over each of the dishes and sprinkle with brown sugar.
• Wipe around the rim of each dish to remove excess sugar.
• Preheat a broiler to high.
• Arrange the small dishes in a metal pan filled with ice.
• Place under the broiler until the sugar has formed a nice crust on top.
• Serve immediately.