Pumpkin creme brûlée

Yeah. It’s time to pumpkin everything.

I’ve never been in a relationship serious enough for her to give me access to a blowtorch. But here we are. I went away for four days, and she apparently missed me so much that she literally bought me fire. I wonder what I’d have gotten if I left for 5 days.

Creme brûlée is my personal favorite dessert, which is a meal I rarely even eat, so that means it’s pretty special. And with cans upon cans of pumpkin purée in this house, this made for a nice fall twist on a classic dessert.

8 egg yolks
1/3 cup plus 1/2 cup sugar, divided
3 cups heavy whipping cream
3/4 cup canned pumpkin
1-1/2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. each ground ginger, nutmeg and cloves

In a small bowl, whisk egg yolks and 1/3 cup sugar.

Then over in a small saucepan, heat cream over medium heat until bubbles form around sides of pan. Remove the cream from the heat, and stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly before adding pumpkin, vanilla and spices.

Transfer the mixture to eight 6-oz. ramekins or custard cups. Place ramekins in a baking pan with one inch of boiling water surrounding the ramekins. Bake, uncovered, at 325 degrees for 25-30 minutes or until centers are just set. Remove ramekins from water bath let them cool for about 10 minutes.

Now put them in the fridge and let them cool for four hours. Sorry.

If you’re using a creme brulee torch, that’s awesome! Sprinkle with remaining sugar, then light that sucker in fire. Heat sugar with the torch until caramelized.

If your significant other isn’t as cool as mine and you have to broiler the brûlée, place ramekins on a baking sheet, let them come to room temperature and then broil 4-7 minutes or until sugar is caramelized. Unfortunately, now you have to let them refrigerate for 1-2 hours or until firm.

Look, just get a freakin’ torch, ok?

Serve.

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