Pumpkin Crème Brûlée

Method

1. 1

   Adjust oven rack to middle position and preheat oven to 325°F (160°C). Bring a kettle or large pot of water to a boil; set aside.

2. 2

   In a medium saucepan, whisk heavy cream, milk, and pumpkin purée to combine. Cook, stirring occasionally to prevent the bottom from scalding, until mixture begins to steam, about 5 minutes.

3. 3

   In a large bowl, whisk sugar, salt, cinnamon, nutmeg, ginger, and a pinch of black pepper to combine. Add yolks, and whisk until smooth. (Avoid combining yolks with sugar mixture until you are ready to add the dairy; if left to stand for too long, the sugar will absorb moisture from the yolks, leaving behind hard, clumpy bits.)

4. 4

   Slowly pour hot cream mixture into yolk mixture, and whisk until thoroughly combined.

5. 5

   Set six 6-ounce ramekins in a large roasting pan. Divide custard base evenly among ramekins, filling them 1/4-inch from top of rim. Pour reserved hot water (around 180 to 200°F/88 to 93°C) into roasting pan until it comes 2/3 of the way up the ramekins; be careful not to splash water into the ramekins as you pour.

6. 6

   Carefully transfer roasting pan to oven and bake until custards are just set with a slight wobble and an instant-read thermometer inserted in the center registers 173 to 175°F (78 to 80°C), 25 to 30 minutes.

7. 7

   Remove roasting pan from oven and, using kitchen towels, oven mitts, or silicone-coated tongs, carefully transfer ramekins to a wire rack. Allow custards to cool slightly—warm but no longer hot—about 30 minutes. Refrigerate until set, uncovered, at least 4 hours and up to 3 days.

8. 8

   Right before serving, top surface of each custard with an even layer of sugar (about 2 teaspoons per ramekin). Working in a circular motion, use a kitchen torch to pass a flame over the top of each custard, until sugar has caramelized and melted into a glossy, crackling sheet and turned golden brown. (How closely and how long you should torch your custards will depend on the strength of your blowtorch; watch the sugar carefully as you pass the torch over the surface of the custard to avoid scorching your custard.) For broiler method, see notes.

9. 9

   Serve immediately.

Nutrition

calories

411 kcal

fatContent

29 g

fiberContent

1 g

sugarContent

27 g

sodiumContent

174 mg

proteinContent

11 g

cholesterolContent

318 mg

carbohydrateContent

29 g

saturatedFatContent

16 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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