Pumpkin Crème Brulee

I love pumpkin anything…pumpkin bread, pumpkin pie, pumpkin scones, pumpkin cookies, pumpkin…I think you get the idea. I had a couple friends over for dinner last week and wanted to do something fall-esque for dessert and though that a pumpkin crème brulee would be perfect, and it was. Crème brulee is one of my all time favorite desserts and the addition of pumpkin was amazing. I gobbled mine down quickly and finished another for breakfast in the morning. I think that I might have to make these only once a year because they are way too tempting sitting in the fridge. They are really creamy, not too sweat, and the caramelized sugar on top is the perfect complement to the rich pumpkin flavor.

Pumpkin Crème Brulee

2 Cups Heavy Cream
¼ Cup Brown Sugar
¼ Cup Sugar
8 Egg Yolks
½ Teaspoon Vanilla
1 Teaspoon Pumpkin Pie Spice
¼ Teaspoon Cinnamon
1 Cup Pumpkin

In a saucepan combine the cream, brown sugar, and granulated sugar. Bring to just a simmer over medium high heat, stirring constantly to keep the cream from burning. Remove from the heat.

In a bowl whisk the egg yolks until frothy. Add 1 cup of the hot cream, whisking constantly to temper the eggs. Add the rest of the cream mixture to the eggs and whisk to combine. Add the remaining ingredients and whisk until smooth. Strain through a fine mesh or cheesecloth into a clean bowl. (I used my large Pyrex measuring dish with a spout so I could pour it into the ramekins easily).

Pour mixture into 6 ½-cup ramekins and place in a 9x12 inch pan, pour enough boiling water into the dish to come half way up the ramekins. Bake in a pre-heated 325 degree oven until custard is just set, in the center, about 45-50 minutes. Remove from water bath and chill for at least 3 hours, to overnight.

To serve sprinkle each custard with ½ teaspoon granulated sugar and caramelize with a torch, or place under a broiler and watch carefully as sugar caramelizes quickly.