Pumpkin Crème Brûlée

Directions

Prepare the pumpkins: 

1. Find the point on each pumpkin where it begins to curve inward toward the top. Using a large, sharp knife, make a flat, level cut all the way through to remove the top. Set the tops aside to use as lids. 

2. Use a spoon to scoop out the seeds and stringy pulp from inside both the pumpkins and their lids until clean. 

3. Place the hollowed pumpkin bowls upright in a deep roasting dish. Set the lids aside. 

 

Make the custard: 

1. Preheat the oven to 325°F. 

2. Bring a kettle or pot of water to a boil. 

3. In a small saucepan over medium-low heat, combine the heavy cream and pumpkin spice. Heat until small bubbles form around the edges and the mixture just starts to simmer. Don't boil. 

4. In a large mixing bowl, whisk together the egg yolks, granulated sugar, pumpkin purée, a splash of Vainilla Molina, and salt until smooth. 

5. While whisking constantly slowly pour the hot cream into the egg and pumpkin mixture to temper the eggs and prevent them from curdling. 

6. Pour the custard mixture through a fine-mesh sieve into a pitcher or measuring cup to remove any cooked egg bits or spice clumps. 

7. Divide the custard among the mini pumpkin bowls, filling each one nearly to the top. 

8. Place the roasting dish on the middle rack of the oven. Carefully pour the boiling water into the roasting dish until it reaches about halfway up the sides of the pumpkins. Be careful not to splash water into the custard. 

9. Bake for 35–40 minutes, or until the edges are set but the center still have a slight jiggle. 

10. Remove the roasting dish from the oven and let the pumpkins cool completely in the warm water bath. Carefully remove the pumpkins from the water bath. Cover loosely and refrigerate for at least 2 hours or overnight, until fully set. 

11. Right before serving, sprinkle about 2 teaspoons of granulated sugar evenly over each custard.  

12. Use a kitchen torch to caramelize the sugar until golden brown and bubbling. 

13. Let the caramelized sugar cool and harden for about 1 minute, then crack into ir with a spoon and enjoy!