INGREDIENTS
- 3 large egg yolks
- 1/4 cup sugar
- 1/2 cup Pumpkin puree
- 1 1/2 cup whipping cream
- 1/4 tsp cinnamon
- dash ginger
- dash cloves
- 1/2 tsp vanilla
- 3T brown sugar
DESCRIPTION
In a heavy sauce pan, heat egg yolks with sugar until blended. Stir in pumpkin, whipping cream and spices. Cook over medium-low heat, stirring until mixture coats back of a silver spoon, about 10-15 minutes (do not boil). Stir in vanilla. Pour into a 1 quart broiler-safe casserole. Refrigerate 6 hours or longer.
30 minutes to 2 hours before serving, sift brown sugar over chilled mixture. Broil 3 to 4 minutes until the sugar melts, making a shiny crust; chill. Serve with sliced fresh fruit, if desired.
Yield: 5 servings