Pumpkin Creme Brulee with Cinnamon Whipped Cream

Ingredients:

Here's a rather unconventional dessert that will fit in with any holiday menu. The finished pumpkin creme brulee tastes very much like a smooth, custardy pumpkin pie.

1 1/2 cups heavy cream
1/2 cup whole milk
1/8 teaspoon cinnamon
1 pinch allspice or 2 pinches nutmeg
1 pinch ground cloves
1 pinch ground ginger (fresh is too strong here)
4 egg yolks
1/2 cup sugar
1/4 cup pumpkin puree
1/3 cup coarse sugar or raw sugar
Whole cloves and cinnamon for garnish
Whipped cream (optional)

Preheat your oven to 300 degrees Fahrenheit.

Step 1:

Mix cream, milk, cinnamon, ginger, cloves, and nutmeg in a saucepan. Heat just until boiling, set aside. Let cool slightly.

Step 2:

Mix sugar and egg yolks in separate bowl.

Step 3:

Mixed:

Step 4:

Whisk in the cream mixture.

Step 5:

Add the pumpkin, and whisk until blended.

Step 6:

Pour into ramekins set in a deep baking dish.

Step 7:

Add HOT water to dish, being careful not to get any IN the ramekins otherwise the custard will fail.

PRO TIP: Put the pan on the oven rack and then add the hot water to eliminate spillage caused by transferring.

Bake about 35-40 minutes. Custard should still jiggle a little bit but not be liquidy. Think slightly loose jell-o. Let cool 15 minutes.

Cover TIGHTLY with plastic wrap. Do not let the plastic touch the surface of the custard. Cool in refrigerator for at least 2 hours.

Step 8:

Pour raw sugar onto the pumpkin creme brulee until covered, then pour off excess. Using kitchen torch, brown the sugar. If you lack a torch, throw the ramekin under a broiler for about 2 minutes.

Step 9:

The result should be dark brown and crispy, but not blackened.

Step 10:

Arrange the pumpkin creme brulee on the plate and garnish with cinnamon whipped cream, cloves, more cinnamon.