Pumpkin Creme

Leftover pumpkin? Don't like pie? Try Pumpkin Creme.

1 1/2 cups chopped pumpkin
1 cinnamon stick
2 anise pods
6 coves
1 1/2 cups milk
1/2 cup heavy cream
1 cup sugar
6 egg yolks
1 tablespoon cornstarch
1 teaspoon ground cinnamon

• Add the pumpkin to a pot. Cover the pumpkin with water. Boil for 5 minutes, or until pumpkin is soft.
• Meanwhile, on low heat, simmer the milk and cream, add the cinnamon stick, anise and cloves. Simmer for 15 minutes. Remove from heat and allow to cool.
• Strain the water from the pumpkin, mash with a potato masher and set aside.

• Beat 3/4 cups sugar and corn starch into the egg yolks. Set aside.
• Remove the cinnamon stick, cloves and anise for the milk.
• Add pumpkin mash to the seasoned milk. Mix well.
• Slowly add the egg mixture to the pumpkin and milk. Mix well.

• Heat on low, stirring constantly.
• Add cinnamon powder to mixture. Continue to stir.
• Stir until mixture thickens to the consistency of heavy cream.
• Do not allow eggs to set.

• Pour into ramekins, allow to set for several hours.
• Divide the remaining sugar and sprinkle over the top of the ramekins.Use a torch to heat the sugar forming a crispy golden crust.