a slice of my life...

 pumpkin creme brulee  (via sunday suppers)


spiced pumpkin crème brûlée

serves 4


1/2 cup granulated sugar
5 egg yolks
1 1/2 cups heavy cream
1 cinnamon stick
1/4 tsp. freshly grated nutmeg
1 vanilla bean
3/4 cup. pumpkin purée
4 tsp superfine sugar reserved for top of brûlée

preheat oven to 325 degrees. In a heatproof bowl, whisk together the sugar and egg yolks. combine the cream, cinnamon stick, nutmeg and vanilla bean (de-seeded) in a saucepot, and bring to a simmer. slowly whisk the hot cream mixture into the yolk mixture through a fine-meshed sieve. whisk in the pumpkin purée.
divide the mixture among four 8-oz. ramekins and place in a large baking pan. add boiling water to fill the pan halfway up the sides of the ramekins. cover the pan loosely with aluminum foil and bake until the custards are just set (about 30 minutes).
transfer the ramekins to a wire rack and let cool to room temperature. refrigerate for at least 4 hours or up to 3 days.
just before serving, sprinkle 1 tsp. superfine sugar evenly over the surface of each custard. using a kitchen torch, move the flame continuously over the surface until the sugar melts and lightly browns. serve immediately