Pumpkin Crème Brulee
2 cups heavy cream
1 cup milk
1 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla
6 egg yolks
¾ cups sugar, plus 8 Tbl for topping
1 ½ cups canned pumpkin
Heat the heavy cream, milk, spices and vanilla in a large, heavy bottomed saucepan over
medium heat. Place the egg yolks and sugar in a heatproof mixing bowl and whisk until
sugar is dissolved. Temper about ½ cup of the cream mixture into the egg mixture and
whisk. Add the remainder of the cream to the bowl and continue to whisk to incorporate.
Whisk in pumpkin.
Place 8 ramekins in a large baking pan; divide mixture among ramekins. Pour hot water
into the baking pan, about half way up the sides of the ramekins. Place the baking pan into
a 350 degree oven and bake for 35 minutes or until custard is just set but still a bit wiggly
in the middle.
Remove from oven and from water bath. Let ramekins cool slightly then refrigerate for 2
hours. Once completely cooled top each with 1 Tbl sugar; heat the sugar with a butane
torch or under a broiler (watch carefully not to burn.) Let cool before serving.