Ingredients
- 3 cups whipping cream
- 6 egg yolks
- 1/2 cup plus 2 Tbsp. sugar, plus more for brulee topping
- 1/2 cup plus 3 Tbsp. canned pumpkin
- 1/4 tea. salt
- 1/2 tea. cinnamon
- 1/4 tea. ginger
- 1/4 tea. nutmeg
- 1/4 tea. cloves
- 1/4 tea. pepper
- 1 tea. vanilla
- 2 Tbsp. cognac, brandy or rum
Preparation
Step 1
Preheat oven to 325 degrees. Place 8 (6 oz) ramekins or custard cups in a heavy-duty roasting pan.
Heat whipping cream to just under a simmer in a medium saucepan over medium heat. Remove from heat.
Combine remaining ingr3edients in a large mixing bowl, whisking together just until smooth. Gradually whisk in hot cream. Pour mixture through a wire-mesh strainer into a pitcher.
Divide custard evenly among ramekins. Fill pan with hot water to a depth of 1 inch. Cover with aluminum foil, crimping around edges of pan. Bake 45-50 minutes or until custard is barely set and jiggles when shaken. Remove ramekins from water bath, and let cool; chill 3 hours or up to 3 days.
Remove from refrigerator. Sprinkle surface of each custard evenly with 1 scant tablespoon sugar. Caramelize sugar with a kitchen blowtorch, moving flame quickly back and forth across custard. (or broil 3" from heat 2-3 minutes or until sugar caramelizes) Let cool 2-3 minutes before serving.