Ingredients
4cupsheavy cream
2tspvanilla extract
16egg yolks
¼cupbrown sugar
¾cupwhite sugar,plus ¼ cup for topping
1tspcinnamon,ground
¼tspsalt
¼tspginger,ground
⅛tspcloves,ground
1cuppumpkin puree,canned
Preparation
Preheat oven to 325 degrees F.
Heat the cream and vanilla in a large, heavy-bottomed saucepan over medium heat; bring to a simmer.
Whisk together the egg yolks, brown sugar, white sugar, cinnamon, salt, ginger, cloves, and pumpkin in a bowl. Slowly pour 1 cup of the cream mixture into the egg mixture, stirring continually.
Then pour the entire egg mixture into the saucepan; whisk briskly for 1 minute. Pour the mixture into ramekins. Arrange ramekins on a baking sheet.
Bake in preheated oven until set, about 15 minutes; refrigerate for 4 to 6 hours.
Before serving, sprinkle 1 teaspoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven’s broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler.
Serve immediately.
