Pumpkin Spice Crème Brûlée

A delightful twist on the traditional French dessert, combining cozy pumpkin spice flavors with creamy custard and a crispy caramelized crust.

Scale

2 cups heavy cream (470g)
2 teaspoons vanilla bean paste
5 egg yolks (95g)
⅓ cup granulated sugar (67g) and more for topping
⅔ cup pumpkin puree (160g)
¼ teaspoon kosher salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
Tiny pinch of ground cloves
3–4 small-medium pumpkins (about 5 ½ inches wide and 3 inches tall), washed, tops cut off and hollowed out

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Start by preparing your custard ahead of time.
In a saucepan, mix the heavy cream, vanilla bean paste, pumpkin puree, kosher salt, and all the spices. Heat until warm but not boiling.
In a separate bowl, whisk together the egg yolks and granulated sugar until well blended.
Slowly pour the warm cream mixture into the egg mixture while whisking continuously. Pass through a fine strainer into another bowl.
Preheat your oven to 325°F (160°C).
Prepare your hollowed-out pumpkins in a baking dish. Pour the custard mixture into the pumpkins, filling them three-quarters full.
Add hot water to the baking dish until it comes halfway up the sides of the pumpkins.
Bake for about 30-35 minutes, until the edges are set but the center jiggles. Cool completely and refrigerate for at least 2 hours.
Remove custards from the refrigerator and caramelize the sugar on top using a kitchen torch or broiler.
Serve each baked pumpkin on a plate, sprinkle with extra cinnamon if desired, and enjoy!

Chill the custard overnight for enhanced flavors. If using a broiler, watch closely to avoid burning.

Find it online: https://maymentora.com/pumpkin-spice-creme-brulee/