Mini Pumpkin Crème Brûlée

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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.

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