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1
Preheat the oven to 300 degrees F.
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2
Divide the crust into 8 (6-ounce) custard cups.
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3
Put them into a 9 by 13-inch baking dish or roasting pan and blind bake in the oven for 10 to 12 minutes.
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4
Remove and set aside to cool.
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5
In a medium sauce pot, over medium-high heat, add 2 cups of the cream, the spices, the vanilla seeds and the vanilla bean pod.
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6
Bring to a boil and remove from heat.
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7
In a medium bowl, whisk the yolks with the sugar until the mixture is pale yellow and the sugar is dissolved.
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8
Add the remaining 1 1/2 cups of cream and the 1/2 cup of milk to the cream and spice mixture.
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9
Slowly incorporate the yolk and sugar mixture, then strain through a medium-size sieve.
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10
Whisk in the pumpkin puree.
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11
Divide the pumpkin mixture evenly into the custard cups lined with the crust.
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12
* Add the hot water into the baking dish or roasting pan to create a hot bath and put the pan into the oven.
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13
Bake until the custard is starting to set, yet still a little wiggly in the middle, about 35 to 45 minutes.
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14
Remove the brulee from the oven and let cool to room temperature.
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15
Cover and refrigerate overnight or at least 6 hours.
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16
Lightly sprinkle each custard with the turbinado sugar.
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17
Heat the sugar with a butane torch until caramelized.
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18
To get a thick caramelized sugar crust, repeat this, with just a light sprinkling each time.
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19
Allow to cool and serve.
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20
*Guy's Tip: if you happen to have any leftover creme brulee mixture, pour it into a baking dish and put it into another roasting pan.
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21
Add hot water about halfway up the sides of the dish and bake until custard is starting to set, yet still a little wiggly in the middle, about 35 to 45 minutes.
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22
Remove and cool to room temperature.
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23
Cover and refrigerate overnight or at least 6 hours.
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24
Refer to recipe for caramelizing sugar on top after it has cooled completely.
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25
In the bowl of a food processor fitted with the metal blade, pulse the crackers and pecans until finely ground, about 6 to 10 (3-second) pulses.
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26
Add the melted butter and brown sugar and pulse to combine.
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27
Press into the bottom of a springform pan, baking dish, or 8 (6-ounce) ramekins.
