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Pumpkin Crème Brûlée

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Description Edit

This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Manes Estate in Venus, Texas in 1981.

Ingredients Edit

Directions Edit

  1. In a heavy sauce pan heat egg yolks with sugar until blended then stir in pumpkin, whipping cream and spices and cook over medium-low heat stirring until mixture coats back of a silver spoon about 10-15 minutes (do not boil).
  2. Stir in vanilla then pour into a 1-quart casserole and refrigerate 6 hours or longer.
  3. 2 hours before serving soft brown sugar over chilled mixture and broil 4 minutes to allow sugar to melt.
  4. Serve with fresh fruit if desired.

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