Pumpkin Creme Brûlée

Recipe by: Jessica Tribble

This outrageously decadent Pumpkin Creme Brûlée is creamy, perfectly spiced, and everything you would want in an elegant fall dessert.

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1 1/2 cups heavy cream

1/2 cup whole milk

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon ginger

4 Large Egglands Best egg yolks

1/2 cup granulated sugar

1/4 cup pumpkin puree

1/3 cup raw Turbinado sugar

Halloween Candy (Optional Garnish)

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Preheat the oven to 300 degrees F.
In a saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and pumpkin puree over medium heat.
Allow mixture to heat until it comes to a boil.
Remove from heat and set aside.
In a large bowl, whisk the egg yolks with the granulated sugar until they become light in color. (1-2 minutes)
Whisking constantly, slowly add the warm milk mixture.
Strain the mixture through a fine mesh sieve.
Carefully pour the mixture into four ovenproof ramekins.
Place ramekins in a baking pan, and add boiling water to the pan to create a water bath.
Bake in the center rack of the oven until almost set, 30 to 40 minutes.
The custard should have a slight jiggle in the center when you shake the pan.
Remove from the water bath and let cool for 10-15 minutes.
Cover each ramekin with plastic wrap and refrigerate for 4 hours or overnight for best results.
When ready to serve, pour coarse sugar on top of each of the custards, completely covering the top of each custard with sugar.
Using a butane torch, torch the sugar until it is caramelized and serve immediately.