Foodie Fridays: Pumpkin Crème Brûlée

If you are looking for a special dessert to serve on Halloween, look no further!  Pumpkin Crème Brûlée has all the right fall flavors, not to mention perfect color from the pumpkin.  This lovely treat is so rich and satisfying, your youngsters may not even feel the need to roam the streets in search of candy (okay, so that may be an exaggeration)!

Pumpkin Crème Brûlée

1 1/2 C. heavy cream
1/2 C. whole milk
1/8 tsp. cinnamon
2 pinches nutmeg
1 pinch ginger
4 egg yolks
1/2 C. sugar
1/4 C. canned pumpkin purée
1/3 C. coarse or raw sugar (I used demerara sugar)

Heat the first five ingredients in a saucepan over medium heat, stirring occasionally, just until the mixture comes to a boil.  Immediately turn off the heat and set the pan aside for 15 minutes to let the flavors infuse.  In a large bowl, whisk the egg yolks with the sugar.  Whisking constantly, gradually add the hot cream mixture.  Whisk in the pumpkin purée.  Pour the mixture into four ovenproof ramekins and arrange them in a water bath.  Bake on the middle oven rack at 300 degrees  for 30-40 minutes, until set but still soft in the center (the custards should jiggle a bit when you shake the pan; they will firm up some as they cool).  Remove the ramekins from the water bath and let cool for 15 minutes.  Tightly cover each one with plastic wrap (do not allow wrap to touch the custard surface).  Chill 2-24 hours.

When ready to serve, preheat the broiler to HIGH.  Unwrap the custards and completely cover the tops with as much coarse or raw sugar as will fit without spilling out.  Place the ramekins on a baking sheet and broil until the sugar is melted and well browned, about 1-2 minutes (do not burn!).  Let cool one minute before serving.  Serves 4.

"Bone" appétit!