Pumpkin Creme Brulee

Total Time: 3 hrs Preparation Time: 1 hr 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 2 cups milk
• 2 cups heavy cream
• 10 tablespoons sugar
• 1 cinnamon stick
• 1/2 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon freshly grated nutmeg
• 9 large egg yolks
• 3/4 cup unseasoned canned pumpkin puree

Recipe

• 1 make the sugar: preheat oven to 250°; combine the sugars, mixing well; spread on a baking sheet and dry in the oven for about 1 hour.
• 2 transfer to a blender and process to a fine powder; set aside, covered, and store in a cool dry place at room temperature for up to a week.
• 3 make the brulee: preheat the oven to 350°.
• 4 in a saucepan, combine the milk, cream, sugar, cinnamon, allspice, cloves, and nutmeg over medium heat until hot but not boiling.
• 5 remove from heat and set aside to cool slightly; cover and refrigerate for about 30 minutes.
• 6 remove the cinnamon stick.
• 7 whisk in the egg yolks, mixing until smooth.
• 8 add in the pumpkin puree, whisking until well blended; strain the custard through a fine-mesh sieve into a bowl.
• 9 pour the custard into eight 4 ounce ramekins.
• 10 set the ramekins in a shallow roasting pan or baking pan and put in the oven.
• 11 pour enough hot water into the pan to come halfway up the sides of the ramekins.
• 12 bake for 25-30 minutes, until the custards are set around the edges but still a little shaky in the center.
• 13 carefully remove pan from oven; remove ramekins from the water bath and let the custards cool to room temperature.
• 14 cover with plastic wrap and refrigerate for at least 8 hours or overnight.
• 15 preheat the broiler, or use a small propane torch designed for kitchen use.
• 16 remove plastic wrap and sprinkle each custard with brulee sugar.
• 17 broil for 30-60 seconds, until the sugar caramelizes, or hold the torch over the sugar to caramelize it.
• 18 serve immediately.