Ingredients:

  • 1 1/2 cups (355 ml) heavy cream
  • 1/2 cup (120 ml) whole milk
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 5 large egg yolks
  • 6 tablespoons (75g) granulated sugar, for brûléeing

Instructions:

  1. Combine cream, milk, pumpkin puree, sugar, pumpkin pie spice, and salt in a saucepan. Heat gently until just simmering, stirring to dissolve sugar. Do not boil!
  2. Whisk the egg yolks in a separate bowl. Slowly drizzle a small amount of the warm cream mixture into the yolks, whisking constantly to prevent curdling. Repeat a few times.
  3. Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon (around 170°F/77°C).
  4. Strain the custard through a fine-mesh sieve into a bowl. Stir in the vanilla extract.
  5. Divide the custard evenly among the ramekins. Place the ramekins in the baking dish and fill the dish with hot water to reach halfway up the sides of the ramekins (this is a water bath).
  6. Bake in a preheated oven at 325°F (160°C) for 35-45 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
  7. Remove the ramekins from the water bath and let cool completely. Then, cover and refrigerate for at least 2 hours, or preferably overnight.
  8. Just before serving, sprinkle about 1 tablespoon of sugar evenly over the top of each custard. Use a kitchen torch to caramelize the sugar, moving the flame evenly across the surface until golden brown and bubbly. Alternatively, broil briefly, watching very carefully to prevent burning.
  9. Let the caramelized sugar cool for a minute or two before serving. The crisp sugar topping should crack beautifully!