Chef John's Pumpkin Creme Brulee

Recipe View Preheat the oven to 325 degrees F (165 degrees C). (5 minutes)

Recipe View In a large bowl, whisk together the egg yolks and brown sugar until pale and slightly thickened. Gently stir in the heavy cream, pumpkin puree, allspice, cinnamon, nutmeg, and salt until just combined. Avoid overmixing. (5 minutes)

Recipe View Divide the pumpkin mixture evenly among seven 5-ounce ramekins, filling them about 1/2 inch from the top. (5 minutes)

Recipe View Place the ramekins in a deep baking dish. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. This creates a gentle and even cooking environment. (5 minutes)

Recipe View Carefully transfer the baking dish to the preheated oven and bake until the custards are just set around the edges but still slightly jiggly in the center, about 30 to 35 minutes. (30-35 minutes)

Recipe View Remove the baking dish from the oven and carefully transfer the ramekins to a wire rack to cool slightly. Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the custards to fully set. (2 hours)

Recipe View Just before serving, sprinkle about 1 tablespoon of granulated sugar evenly over the surface of each crème brûlée. Using a kitchen torch, melt the sugar in a sweeping motion until it is caramelized and forms a crisp, dark amber crust. (2 minutes)

Recipe View Allow the caramelized sugar crust to cool and harden for a minute or two before serving. Serve immediately and enjoy the contrast of textures and temperatures!