- 1 3/4 cups heavy whipping cream
- 3 large whole eggs
- 1/2 cup sugar plus extra for caramelizing
- 1 cup pumpkin puree
- 1/4 tsp ground cinnamon
- Pre-heat the oven to 300 degrees F. If using homemade pumpkin puree, blend it a little more before using to make it an extra fine puree.
- In a medium bowl, whisk together 3 whole eggs and 1/2 cup sugar until well blended.
- Heat 1 3/4 cup heavy whipping cream in a sauce pan, almost to a simmer; stirring frequently to prevent scorching. Slowly add hot cream while whisking (Adding it too quickly can result in scrambled eggs = not good!)
- Strain the cream/egg/sugar mixture through a strainer into a large measuring cup or bowl with a pouring lip. Whisk in 1 cup pumpkin puree and 1/4 tsp cinnamon.
- Divide the mixture into 8 (4 oz) ramekins and place in a large casserole baking dish or into 2 dishes if they don’t fit. Fill the baking dish with boiling water about halfway up the sides of the ramekins. Bake at 300 degrees F for 35-40 minutes. The creme brulee centers should barely wiggle when you move the pan. Cool to room temperature then cover and refrigerate until ready to serve. Note: don’t caramelize until ready to serve.
Making the crisp topping:
Once the brûlées are at least to room temperature, you can caramelize the top. Don’t refrigerate after caramelizing, or the sugar will melt. You want to keep the crisp sugar topping. Put 1 to 2 teaspoons of sugar on each custard, swirl to spread evenly. Heat the top with your torch moving in a circular pattern until the whole surface is caramelized to a rich amber color.
(Source: Natasha’s Kitchen)