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| Pumpkin Walnut Crème Brulée |
| Yields: 8 servings |
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| INGREDIENTS: |
10 egg yolks
1 t vanilla
1 C sugar
1 qt cream
1 C walnut
3 oz Frangelico
1 C canned pumpkin
1/2 t pumpkin pie spice
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| METHOD: PROSCIUTTO-ENCRUSTED TUNA |
• Preheat oven to 325-degrees F.
• Heat cream, vanilla, 1/2 cup of the sugar and pumpkin to 170
degrees in a saucepan.
• In a separate bowl, blend remaining half of the sugar with the yolks,
Frangelico and pumpkin pie spice.
• Carefully temper the warm cream into the yolks before whisking the
remaining yolks into the cream.
• Place crème brulée dish in a roasting pan and pour mixture into
dishes. Fill roasting pan with water coming halfway up the sides of
the dishes and bake in a 325-degree F oven until the custard
sets—about 45 minutes.
• Refrigerate for at least 2 hours before serving.
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