Ingredients

Instructions

  1. Preheat the oven to 300°F.
  2. In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes.
  3. In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree.
  4. Strain mixture into a large glass measuring cup (the measuring cup makes it easier to pour into the ramekins without mess).
  5. Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools.(Center Temp will be between 161F-168F).
  6. Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard.
  7. Refrigerate at least 2 hours, and up to 24 hours. Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar.
  8. Fire up your kitchen torch and melt/brown the sugar. (You can do this under a broiler, but I feel it heats up the brulee too much. You want the top crisp but the brulee cold and that result is difficult with a broiler. If you love brulees like I do--buy a torch!).
  9. Let cool 1 minute before serving.