Mini Pumpkin Crème Brûlée (Original video)

Ingredients:

• Mini pumpkins
• 2 cups heavy cream
• 1 cinnamon stick
• 5 cloves
• Ginger
• 1/4 teaspoon nutmeg
• 1/2 cup sugar
• 1 vanilla bean
• 5 egg yolks
• Sugar (combination of half light brown sugar and half white sugar)

Instructions:

1. Cut mini pumpkins, scoop out seeds, and smooth out the sides to create pumpkin ramekins.
2. Combine heavy cream, cinnamon stick, cloves, ginger, nutmeg, sugar, and vanilla bean in a pot. Heat on low until simmering, then strain out solids.
3. Mix egg yolks with warm cream, strain, and fill pumpkin ramekins. Place ramekins in a water bath in a baking dish and bake at 225°F for 1.5-2 hours until custard is jiggly.
4. Cool pumpkins to room temperature before refrigerating to avoid cracking.
5. Just before serving, sprinkle sugar mixture on top of custard. Use a blowtorch, broiler, or melted sugar method to caramelize the sugar for a crispy brûlée top.