Pumpkin Creme Brûlée

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a saucepan over medium heat, combine the cream, pumpkin puree, cinnamon and nutmeg. Let simmer for 5 minutes before removing from heat.

Step 2

While cooling, whisk together egg yolks, salt, and 1/2 cup sugar in a medium bowl.

Step 3

Temper the egg mixture in the cream by adding 1/2 cup of the warm cream into the egg mixture while vigorously whisking. Then, add the egg mixture to the remaining cream and continue whisking vigorously.

Step 4

Pour the mixture through a sieve into your original mixing bowl.

Step 5

Pour your batter into a large ramekin. Place your filled ramekin in a deep baking pan. Pour boiling water into the baking pan until the water reaches halfway up the ramekin.

Step 6

Bake for 40-50 minutes or until the center barely jiggles when moved. Remove from the oven and place in the fridge to cool for 1 hour.

Step 7

After refrigeration, pour 2 tablespoons of sugar on top of the custard, ensuring the sugar is evenly spread. Use a cooking propane torch to lightly caramelize the sugar. Be cautious not to torch one place for too long, as sugar burns quickly. If you don't have a torch, place the sugar-topped custard in an oven set on broil, ensuring that the rack is close to the top of the oven, and remove after 3-5 minutes.

Step 8

Refrigerate for an additional half hour.

Step 9

Tap, crack, and enjoy! The creme brûlée is best served immediately to ensure the sugar stays crisp; however, you can store it in the refrigerator for up to 2 hours.

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