Pumpkin Creme Brulee

Ingredients:

• 1 cup pumpkin puree
• 4 large egg yolks
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 2 cups heavy cream
• 1/3 cup packed brown sugar (for caramelizing)

Steps:

1. Preheat your oven to 325°F (163°C). Place ramekins in a baking dish and set aside.
2. In a mixing bowl, whisk together pumpkin puree, egg yolks, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and ground ginger until well combined.
3. In a saucepan, heat the heavy cream over medium heat until it just starts to simmer. Be cautious not to boil it.
4. Gradually pour the hot cream into the pumpkin mixture, whisking continuously to avoid curdling.
5. Strain the custard mixture through a fine-mesh sieve into another bowl to ensure a smooth texture.
6. Divide the custard evenly among the ramekins.
7. Place the baking dish with the ramekins on the oven rack, and carefully pour hot water into the dish until it comes halfway up the sides of the ramekins. This creates a water bath, ensuring gentle and even baking.
8. Bake in the preheated oven for approximately 35-40 minutes or until the custard is set around the edges but slightly jiggly in the center.
9. Remove the ramekins from the water bath and let them cool. Then, refrigerate for at least 4 hours or overnight.
10. Just before serving, sprinkle a thin, even layer of brown sugar on top of each custard.
11. Use a kitchen torch to caramelize the sugar until it forms a crispy, golden crust.
12. Allow the Pumpkin Crème Brûlée to cool for a few minutes before serving.

Enjoy the decadence of Pumpkin Crème Brûlée, a perfect dessert for fall that combines the creamy goodness of traditional crème brûlée with the seasonal flavor of pumpkin.