Pumpkin Creme Brulee

1. 1

   Combine the heavy cream, vanilla, and half the sugar, bring to a boil.

2. 2

   Combine the egg yolks and remaining sugar.

3. 3

   Add 1/3 of the hot liquid to the egg mixture, stir constantly.

4. 4

   Add the egg yolk mixture to the remaining hot cream, stir constantly.

5. 5

   Stir in the cinnamon, allspice, and ginger.

6. 6

   Fold in the pumpkin puree.

7. 7

   Fill buttered oval ramekins 7/8 full, place in a waterbath.

8. 8

   Bake in a 325F (160C) oven until just barely set, cool 30 minutes, chill overnight.

9. 9

   Cover the surface of each custard with 1/8-inch of sugar, set ramekins in a hotel pan, surround with ice.

10. 10

    Carmelize sugar under the broiler or with a torch.

No additional tips available.