Pumpkin Crème Brulee
10 egg yolks, beaten
2 heaping tablespoons plus 1 cup sugar, divided
2 cups heavy cream
1 vanilla bean, split
¼ teaspoon ground cinnamon
¼ teaspoon allspice
1/8 teaspoon powdered ginger
1 cup pumpkin puree
8 (4-ounce) ramekins, lightly buttered
butane torch, for caramelizing
Preheat oven to 325 degrees. In a large mixing bowl add egg yolks and 1 heaping tablespoon sugar. Whisk to combine and set aside. In a saucepan add cream, vanilla bean, and 1 heaping tablespoon sugar. Bring to a boil over medium heat, stirring frequently. Remove from heat. Using a slotted spoon, skim out the vanilla bean and discard. Add 1/3 of the hot cream mixture to the egg mixture, stirring constantly to prevent eggs from cooking. Immediately add the egg and cream mixture to the remaining hot cream, stirring constantly until combined.
Add cinnamon, allspice, and ginger. Stir to combine. Gently fold in the pumpkin puree. Using a large wooden spoon (or spatula), equally divide the pumpkin mixture into the ramekins, filling each to ¾ full, and place in a large shallow baking pan. Add enough water to the baking pan to cover at least halfway up the sides of ramekins.
Carefully place pan in the oven and cook for 30 minutes or until just barely set. Remove from oven and transfer ramekins to a wire rack to cool. Loosely cover with plastic wrap.
Place in the refrigerator overnight to chill. When ready to serve, remove from refrigerator and take off plastic wrap. Sprinkle the tops of custards with remaining 1 cup sugar, evenly dividing.
Gently caramelize sugar with a torch being careful not to burn.
Serve immediately. Makes 8 servings.