Pumpkin and Brown Sugar Crème Brûlées

from Eggs on Sunday

adapted from Bon Appetit


half of one 15-ounce can pure pumpkin (about 1 cup)
1/4 cup sugar
1/4 cup (packed) golden brown sugar
3 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon salt
1 1/2 cups heavy whipping cream
4 tablespoons raw sugar or golden brown sugar


Preheat the oven to 325 degrees F. In a medium bowl, whisk together the pumpkin, sugars, egg yolks, spices and salt.

In a medium saucepan, heat the cream just to a boil, then slowly whisk it into the pumpkin/egg yolk mixture to temper the egg yolks. Strain the mixture through a fine-mesh sieve into a separate bowl (I used a large liquid measuring cup with a pouring spout.)

Divide the mixture among four 5x1 inch ramekins.* Place the ramekins in a large roasting pan or sheet pan, and fill the pan with enough hot water to come halfway up the sides of the ramekins. Bake until the custards are just set in the center, about 35 minutes. Remove from the oven, remove from the hot water bath, and let the ramekins cool slightly. Chill thoroughly in the refrigerator until cold, about 6 hours.

To serve, sprinkle 1 tablespoon sugar over the top of each ramekin. Place the ramekins under the broiler to melt the sugar, or use a kitchen torch to melt the sugar. Chill for 15 minutes before serving.

Makes 4 servings.

*you can also use 3-inch diameter ramekins with 1 1/4 inch sides; increase baking time to about 50 minutes.