Pumpkin Brulee

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

Recipe View In a large, heavy-bottomed saucepan, heat the heavy cream and vanilla extract over medium heat until it just begins to simmer. (10 minutes)

Recipe View In a separate bowl, whisk together the egg yolks, brown sugar, white sugar, cinnamon, salt, ginger, cloves, and pumpkin puree until well combined. (5 minutes)

Recipe View Slowly pour about 1 cup of the warm cream mixture into the egg yolk mixture, whisking constantly to temper the eggs. This prevents them from scrambling. (2 minutes)

Recipe View Pour the tempered egg mixture back into the saucepan with the remaining cream. Whisk briskly for about 1 minute to ensure everything is fully incorporated. (1 minute)

Recipe View Pour the pumpkin custard mixture evenly into ramekins. Arrange the ramekins on a baking sheet. (5 minutes)

Recipe View Carefully transfer the baking sheet to the preheated oven and bake until the custards are set but still slightly wobbly in the center, about 15 minutes. (15 minutes)

Recipe View Remove from the oven and let the ramekins cool slightly on the baking sheet before transferring them to the refrigerator. Chill for at least 4 to 6 hours, or preferably overnight. (5 minutes)

Recipe View Just before serving, sprinkle about 1 teaspoon of white sugar evenly over the top of each creme brulee. (2 minutes)

Recipe View Using a kitchen torch, caramelize the sugar by holding the flame a few inches above the surface and moving it in a circular motion until the sugar is melted and golden brown. Alternatively, you can use your oven's broiler, keeping a close watch to prevent burning (2-3 minutes).