Pumpkin Creme Brulee

Step 1: To begin making the Pumpkin Crème Brulee first preheat the oven to 160 deg C

Step 2: If you do not have the pumpkin spice mix handy, grind a mix of nutmeg, cinnamon, dried ginger powder in equal quantity and use 1/4 spoon of it

Step 3: Whisk the egg yolks and 1/3 cup sugar in a heat proof bowl, with the help of a hand mixer

Step 4: Warm the cream in a heavy bottom pan/saucepan till the small bubbles just start appearing around the edge

Step 5: Add the pumpkin pie spice mix, stir and keep aside for 8-10 minutes to cool a bit

Step 6: Whisking continuously, gradually add the cream to the egg yolk mixture till it is fully incorporated

Step 7: Mix in the pumpkin puree

Step 8: Pour the mixture into about 8-9, 3 ounce (mini) ramekins (or 5-6 large ramekins)

Step 9: Place them on cake pan or a roasting pan

Step 10: Pour hot water in the pan till it comes halfway up the sides of the ramekins

Step 11: Bake for about 20-25 minutes till the custard is almost set but is still wobbly in the centre

Step 12: (Timing may change depending on the ramekin size and efficiency of the oven)Carefully take out the ramekins from the oven and from the pan

Step 13: Cool on a wire rack for 10-12 minutes

Step 14: Refrigerate for at least 2 hours or up to 2-3 days (when you are making the brulee in advance

Step 15: Remove the crème brulee from the refrigerator for about 10-15 minutes before serving

Step 16: Spread 1 tablespoon sugar on top of each custard filled ramekin

Step 17: Using a blowtorch, melt and caramelise the sugar

Step 18: You can alternatively broil the crème brulee in oven to caramelise the sugar

Step 19: Keep the creme brulee aside for 5 minutes before serving to get the crunchy top layer

Step 20: Serve Pumpkin Creme Brulee Recipe after a meal of French Onion Soup Recipe, Cauliflower Au Gratin Recipe, or French Onion Chicken Recipe and baguette bread