Pumpkin Creme Brulee With Fangelico Sauce

Step 1

Combine pumpkin, 1/4 cup sugar, salt, cinnamon, ginger, cloves, and evaporated milk.

Step 2

Mix egg yolks and 1/4 cup plus 2 tablespoons sugar in a double boiler over simmering water, cooking and stirring until lemon-colored and the consistency of mousse. Remove from heat and set aside.

Step 3

Place cream in a heavy saucepan over high heat and bring to a boil. Immediately remove from the heat and pour into egg mixture, whisking briskly. The mixture will appear to separate but will come together as it is whisked.

Step 4

Return to the double boiler to heat and cook for about 10 minutes or until the mixture is thick and smooth. Stir in the pumpkin mixture, blending until it is smooth and creamy.

Step 5

Remove the top half of the double boiler and place it in a bowl of ice. Stir occasionally while mixture cools until it reaches the consistency of a very thick custard.

Step 6

Spread a layer of pecan pieces over the bottom of six baked Puff Pastry shells.

Step 7

Pour cooled creme over pecans to top of shells. Refrigerate for at least 3 hours (or up to 8 hours). When chilled, sprinkle 2 tablespoons sugar over each filled shell and place about 6-inches away from broiler flame for about 3 minutes or until sugar caramelizes. Do Not overcook or creme will melt.

Step 8

Immediately remove from heat. Pour Frangelico Sauce over the bottom of each of six dessert plates. Place a creme Brulee in the center and serve immediately.

Frangelico Sauce

Step 9

Combine egg yolks and sugar in a medium bowl. Place milk and vanilla bean (or extract) in a heavy saucepan over medium heat and bring to a boil. Immediately remove from heat and cool slightly. Strain through a fine sieve. Slowly pour warm milk into yolks, stirring constantly.

Step 10

When mixture is well blended, pour into the top half of a double boiler over simmering heat. Cook, stirring constantly, for about 10 minutes or until mixture reaches the consistency of a thick custard. Remove from heat. Cool, stirring frequently. When cool, stir in hazelnuts and Frangelico liqueur. Serve at room temperature.

NOTE: To remove hazelnut skins before grinding, rub warm, roasted nuts between fingers and rub nuts against each other in a towel.