Pumpkin Crème Brulee

Ingredients:

• 1-2/4 cups heavy cream
• 1/4 cup half and half
• 1/8 teaspoon cinnamon
• 1 pinch of freshly grated nutmeg
• 1 pinch of ginger powder
• 1 pinch of ground cloves
• 4 egg yolks
• 1/2 cup granulated sugar
• 1/4 cup fresh roasted pumpkin, pureed
• Demerara sugar to top custards
   (Sugar in the raw can be used as well)

Directions:

Preheat the oven to 300°F.

In a medium saucepan, heat the cream, half and half, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to boil. Immediately turn off the heat and set aside to infuse at least 15 minutes. In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree. Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath. Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should shake a bit when you shake the pan; it will firm up more as it cools. Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap. Refrigerate at least 2 hours, and up to 24 hours.

Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of one of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Using a kitchen torch, brown the sugar on top of the custards. DO NOT BURN. Let cool 1 minute before serving.

Serves 4.

Recipe credit: Chef Richard Hyman of the Old Arch Restaurant, Lodi, CA