PUMPKIN AND BROWN SUGAR CREME BRULEE

By gaster16

Ingredients

• 1 15 ounce can pumpkin
• 1/2 cup sugar
• 1/2 cup packed golden brown sugar
• 5 egg yolks
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 cups heavy whipping cream
• 8 tablespoons golden brown sugar

Preparation

Step 1

Preheat oven to 325 degrees. Whisk pumpkin, 1/2 cup sugar, and 1/2 cup brown sugar in large bowl. Whisk in egg yolks and vanilla, then spices and salt. Bring cream just to boil in medium saucepan. Gradually whisk hot cream into pumpkin mixture.

Divide mixture among eight ramekins. Divide ramekin between 2 large roasting pans. Add enough hot water to pans to come halfway up sides of ramekins. Bake until custard are just set in center, about 35 minutes. Chill custards until cold, about 6 hours. Can be made ahead and kept refrigerated.

Sprinkle 1 tablespoon sugar over pumpkin custard in each ramekin. Using kitchen torch melt sugar until deep amber color.