-
1
Make the sugar: preheat oven to 250; combine the sugars, mixing well; spread on a baking sheet and dry in the oven for about 1 hour.
-
2
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.
-
3
Make the brulee: Preheat the oven to 350.
-
4
In a saucepan, combine the milk, cream, sugar, cinnamon, allspice, cloves, and nutmeg over medium heat until hot but not boiling.
-
5
Remove from heat and set aside to cool slightly; cover and refrigerate for about 30 minutes.
-
6
Remove the cinnamon stick.
-
7
Whisk in the egg yolks, mixing until smooth.
-
8
Add in the pumpkin puree, whisking until well blended; strain the custard through a fine-mesh sieve into a bowl.
-
9
Pour the custard into eight 4 ounce ramekins.
-
10
Set the ramekins in a shallow roasting pan or baking pan and put in the oven.
-
11
Pour enough hot water into the pan to come halfway up the sides of the ramekins.
-
12
Bake for 25-30 minutes, until the custards are set around the edges but still a little shaky in the center.
-
13
Carefully remove pan from oven; remove ramekins from the water bath and let the custards cool to room temperature.
-
14
Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
-
15
Preheat the broiler, or use a small propane torch designed for kitchen use.
-
16
Remove plastic wrap and sprinkle each custard with brulee sugar.
-
17
Broil for 30-60 seconds, until the sugar caramelizes, or hold the torch over the sugar to caramelize it.
-
18
Serve immediately.
