Pumpkin Crème Brûlée

Preparation

1. Step 1

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

   Step 2

   Combine the egg yolks and remaining sugar.

   Step 3

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

   Step 4

   Add the egg yolk mixture to the remaining hot cream, stir constantly. Stir in the cinnamon, allspice, and ginger.

   Step 5

   Fold in the pumpkin purée.

   Step 6

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

   Step 7

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

   Step 8

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

   Step 9

   Carmelize sugar under the broiler or with a torch.