1 can (15 oz) pumpkin puree
3 large eggs
1 cup heavy cream
¾ cup brown sugar
1 tsp vanilla extract
½ tsp cinnamon
¼ tsp nutmeg
Pinch of salt
¼ cup granulated sugar (for brûlée topping)
2 tbsp bourbon (optional)
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine pumpkin puree, eggs, heavy cream, brown sugar, vanilla extract, spices, salt, and bourbon (if using). Whisk until smooth and well-blended.
Pour the pumpkin mixture into ramekins, filling them about three-quarters full.
Place the ramekins in a large baking dish and fill it with hot water until it reaches halfway up the sides of the ramekins. Bake for about 30-35 minutes or until a knife inserted in the center comes out clean.
Once done, remove the ramekins from the water bath and let them cool on a wire rack for about 30 minutes. Cover and refrigerate for at least 2 hours, preferably overnight.
Before serving, sprinkle a thin layer of granulated sugar over the chilled custard.
Carefully caramelize the sugar using a kitchen torch until golden brown and crispy.
In a bowl, whip the cream until it forms soft peaks. Gently fold in bourbon and additional vanilla if desired.
Serve warm with a dollop of bourbon vanilla cream on top, garnished with a sprinkle of cinnamon or nutmeg if you like.
