Pumpkin Creme Brulee(Serves 6) - cooking recipe

Ingredients

1 c. canned pumpkin
1/2 c. granulated sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. allspice
1/4 tsp. nutmeg
3 eggs, beaten
1 2/3 c. evaporated milk
1/4 c. sifted brown sugar

Preparation

Combine first 7 ingredients in a bowl.
Slowly stir in evaporated milk and blend well.
Fill 6 (5 or 6 ounce) heat-proof custard cups with cream brulee mixture.
Place filled custard cups in a shallow baking pan and add hot water to fill pan 1-inch deep. Bake in preheated 325\u00b0 oven for 50 to 55 minutes, until knife inserted in center of custard comes out clean.
Refrigerate cooled custard for 2 to 3 hours until set and well chilled.