Name: Pumpkin Crème Brûlée
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 1/2 cups heavy cream; 1/2 cup milk or half-and-half; 4 tablespoons packed light brown sugar; 1 teaspoon grated cinnamon; 1/2 teaspoon finely grated fresh ginger (or 1/4 tsp ground); 1/4 teaspoon fresh grated nutmeg (or ground); 1/4 teaspoon ground allspice; 6 large egg yolks (save the whites for future meringue!); 1/2 of a vanilla bean, halved lengthwise or 3/4 teaspoon vanilla extract; 1/4 teaspoon salt; 1/2 cup pumpkin purée; 1/3 cup sugar; 6 teaspoons superfine sugar or raw sugar, for the topping

Pumpkin Crème Brûlée

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This dessert is so delectable and decadent, you have to make it at least once! It’s super easy to make and is sure to impress your guests. You can even make it a day or two in advance, and make things easier for yourself.

Author: Bill Dugan
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: Serves 6
Category: Bakery

Ingredients

Scale

1 1/2 cups heavy cream
1/2 cup milk or half-and-half
4 tablespoons packed light brown sugar
1 teaspoon grated cinnamon
1/2 teaspoon finely grated fresh ginger (or 1/4 tsp ground)
1/4 teaspoon fresh grated nutmeg (or ground)
1/4 teaspoon ground allspice
6 large egg yolks (save the whites for future meringue!)
1/2 of a vanilla bean, halved lengthwise or 3/4 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup pumpkin purée
1/3 cup sugar
6 teaspoons superfine sugar or raw sugar, for the topping

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Instructions

Preheat oven to 300 degrees F.
Put 6 ramekins into a large baking pan.
Combine the heavy cream, milk (or half-and-half), brown sugar, and spices in a medium saucepan over medium-low heat. Cook, stirring frequently, until the mixture is hot and just starting to simmer. Remove from the heat.
Whisk egg yolks and vanilla in a small bowl along with the salt and sugar.
Whisk constantly, adding about 3/4 cup of the hot cream mixture to the egg yolks.
Whisk until smooth.
Put the egg yolk and cream mixture in the saucepan and whisk to blend.
Whisk in the pumpkin until everything is well blended.
Put a fine mesh sieve over a large bowl and pour the custard mixture through.
Bring a pot of water to boil.
Pour the pumpkin cream mixture into the ramekins.
Add boiling water to the outer pan until it’s about halfway up the sides of the ramekins.
Bake at 300 degrees F for 25 to 35 minutes.
Remove ramekins from the water; place them on a rack to cool.
Discard water from the baking pan.
Once the ramekins cool to room temperature, put them into the baking pan.
Cover the ramekins with plastic wrap and chill them for at least 2 to 3 hours, or overnight.
When you’re ready to serve them, sprinkle 1 teaspoon of superfine, raw, or granulated sugar over each ramekin.
If you have a kitchen torch, carefully melt the sugar until it’s golden brown, turning as needed (have oven mitts on hand!). The topping will harden in a minute or two.
If you don’t have a torch, you can use your broiler. Broil the custards just until the sugar browns. Be sure to keep a close eye on the process.
Serve while still warm.

Find it online: https://foodgardening.mequoda.com/recipe/pumpkin-creme-brulee/