Pumpkin Creme Brulee

Pumpkin Creme Brulee

1 quart heavy cream
2 vanilla beans (split)
5 ounces sugar
20 egg yolks (beaten)
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon powdered ginger
1 pint pumpkin puree
1 pint (or as needed) sugar (for tops)

Combine the heavy cream, vanilla and half the sugar, bring to a boil. Combine the egg yolks and remaining sugar. Add 1/3 of the hot liquid to the egg mixture, stir constantly. Add the egg yolk mixture to the remaining hot cream, stir constantly. Stir in the cinnamon, allspice, and ginger. Fold in the pumpkin puree.

Fill buttered ramekins 7/8 full. Place ramekins in a deep roasting pan and fill pan with enough water to reach halfway up sides of ramekins. Bake in a 325F (160C) oven until just barely set, cool 30 minutes, chill overnight. Cover the surface of each custard with 1/8-inch of sugar, set ramekins in a hotel pan [or a deep roasting pan], surround with ice to prevent custards from heating up when tops are caramelized. Caramelize sugar under the broiler.

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