Pumpkin Crème Brûlée with White Chocolate Whipped Cream~

Adapted from Emeril Lagasse

2 cups heavy cream

1/4 cup brown sugar

1/4 cup sugar

8 egg yolks

1/2 teaspoon vanilla

1/4 teaspoon cinnamon

1/8 teaspoon powdered ginger

Grating of nutmeg

1 cup canned pumpkin

Turbinado sugar (Sugar in the Raw)

White Chocolate Whipped Cream:

3/4 cup heavy cream

4 ounces white chocolate, chopped

Preheat oven to 325º.

Heat heavy cream in saucepan till edges start to bubble. Remove from heat. Whisk together sugars and yolks. Slowly whisk about 3/4 cup of cream into yolk mixture, then slowly return the yolk mixture into pan of cream, whisking constantly.  Add vanilla, spices and pumpkin and whisk till smooth. Strain through fine mesh sieve into large bowl or 4 cup glass measuring cup with spout.

Place 8 1/2-cup ramekins into a roaster or large baking pan. Fill ramekins with custard.  Add enough water to pan to come half way up sides of ramekins. Bake till custard edges are firm but middles are slightly jiggly, about 45-55 minutes. Allow to cool, then refrigerate till chilled. Sprinkle with about 1/2 teaspoon of Turbinado sugar. Using kitchen torch caramelize sugar (or place under broiler till sugar melts...watch carefully).

In a microwave safe bowl, heat cream in microwave till very hot, but not boiling.  Add white chocolate to the cream and let sit till chocolate melts. Whisk till smooth. Refrigerate till cold. Beat with electric mixer till forms soft peaks. Serve a dollop on top of  crème brûlée.