Pumpkin Crème Brûlée

Dessert

Ingredients

  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 3/8 teaspoon cinnamon
  • 2 pinches nutmeg
  • 1 pinch ginger
  • 1 pinch ground cloves
  • 4 egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup canned pumpkin puree
  • 1/3 cup coarse sugar or raw sugar

Method

  1. Preheat the oven to 300 degrees F.
  2. In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse for at least 15 minutes.
  3. In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree. Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath.
  4. Bake in the center of the oven until almost set but still a bit soft in the center, about 30 minutes.
  5. Remove from the oven and let cool. Refrigerate for at least 3 hours before serving.
  6. When ready to serve, sprinkle the coarse sugar evenly over the top of each ramekin. Use a kitchen torch to caramelize the sugar until it forms a crispy layer.