Ingredients
- 3 cups whipping cream
- 6 egg yolks
- 2/3 cup sugar, plus more for brulee topping
- 1/2 cup plus 3 tablespoons canned pumpkin
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground black pepper
- 1 teaspoon vanilla
- 2 tablespoons Brandy
Directions
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Preheat the oven to 325F degrees. Place 8 (6-ounce) ramekins or custard cups in a roasting pan.
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In a medium saucepan over medium heat, heat the cream to just under a simmer; remove from the heat.
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Combine the remaining ingredients in a large mixing bowl, whisking until smooth. Gradually whisk in the hot cream. Strain the mixture through a mesh strainer into a pitcher.
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Divide the custard evenly among the ramekins. Fill the pan with hot water to a depth of 1-inch. Cover the pan with aluminum foil, crimping around the edges of the pan. Bake for 45-50 minutes or until the custard is barely set and jiggles when shaken. Remove the ramekins from the water bath, let cool, and chill 3 hours.
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Remove the ramekins from the refrigerator. Sprinkle the surface of each custard evenly with a few teaspoons of sugar. Caramelize the sugar with a kitchen blowtorch, moving hte flame quickly across the custard. Let cool for 2-3 minutes before serving.