This crème brûlée is a great recipe to make for the fall season. The use of ginger and nutmeg along with pumpkin gives a twist to the classic crème brûlée. You can make this up to a week in advance and refrigerate. Just remember to torch it with a brûlée torch only when you are about to serve. We strongly suggest using a brûlée torch and not use your oven broiler. You can find a decent torch on Amazon, and it is a great way to impress your friends.
1 cup heavy cream
Scant 1/2 cup white granulated sugar
1/2 teaspoon vanilla
One teaspoon fresh ginger root, grated
1/8 teaspoon ground nutmeg
Five egg yolks
2/3 cup canned pumpkin puree
Extra sugar for sprinkling
Combine cream, sugar, vanilla, ginger, and nutmeg in a medium-sized saucepan. Bring to a boil, allowing the ginger and nutmeg to be steep.
Combine egg yolks and pumpkin in a bowl. Pour hot cream over the egg mixture in a slow, steady stream, constantly whisking as liquid meets egg yolks—strain mixture.
Pour brûlée mixture into six custard cups and place in a water bath. Bake in a 325 oven until just set but not browned, about an hour.
Chill crème brûlée until completely cold. To serve, sprinkle custard tops with extra sugar and place under a preheated broiler briefly to brown. Serve immediately.
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