Pumpkin Creme Brulee
- 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 nutmeg freshly grated
- 9 large egg yolks
- 3/4 cup pumpkin puree canned, unseasoned
- Brulee Sugar
- 1 cup light brown sugar
- 1/2 cup granulated sugar
For the Brulee Sugar:
- Preheat the oven to 250 degrees F. Combine the sugars, mixing well to integrate evenly. Spread on a baking sheet and dry in the oven for about 1 hour. 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.
For the Custard:
- Preheat the oven to 350 degrees F. In a saucepan, combine the milk, cream, sugar, cinnamon, allspice, cloves and nutmeg over medium heat until hot but not boiling. Remove from the heat and set aside to cool slightly. Cover and refrigerate for about 30 minutes.
- Remove the cinnamon stick. Whisk in the egg yolks, mixing until smooth. Add the pumpkin puree, whisking until well blended. Strain the custard through a fine mesh sieve into a bowl.
- Pour the custard into eight 4-ounce ramekins. Set the ramekins in a shallow roasting pan or baking pan and put in the oven. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for 25 to 30 minutes, until the custards are set around the edges but still a little shaky in the center.
- Carefully remove the pan from the oven. Remove ramekins from the water bath and let the custards cool to room temperature. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
- Preheat the broiler or better yet, use a small propane torch designed for kitchen use. Remove the plastic wrap and sprinkle each custard with brulee sugar. Broil for 30 to 60 seconds, until the sugar caramelizes or hold the torch over the sugar to caramelize it. Serve immediately.