For a spectacular
presentation, the pumpkin brulee is spooned into miniature pumpkins and
caramelized before serving. It also can be made more traditionally in individual
2 cups heavy whipping cream
1 2-in piece vanilla bean, split lengthwise
8 egg yolks
1/2 cup sugar
1/4 tsp ground cinnamon
1/8 tsp salt
1/2 cup canned pure pumpkin
6 mini pumpkins
1/4 cup turbinado sugar
In a saucepan, heat cream and vanilla bean over med. Heat until tiny bubbles
appear around edges.
In med. bowl, whisk egg yolks, 1/2 cup sugar, cinnamon and
salt until pale. Whisk in pumpkin. Slowly whisk in hot cream mixture. Strain
through fine sieve into baking dish or ramekins. Fill roasting pan with enough
hot water to come 1/2 inch up sides of baking dish or ramekins.
Place roasting pan in oven. Bake 25 to 30 min or until
custard is set but still quivery like gelatin. Remove from water bath. Cool to
room temp. Refrigerate 3 hrs. or until chilled.
Meanwhile, slice tops off pumpkins. Scrape seeds from insides
to create bowl for creme brulee. Discard seeds. Rinse, dry well. Refrigerate
until needed. Gently spoon chilled custard into pumpkins (do not stir custard),
smoothing top of custard with back of spoon. Place turbinado sugar in food
processor. Process until finely ground. Sprinkle 2 tsp turbinado sugar over
custard in each pumpkin or ramekin. With kitchen torch, caramelize sugar until
golden brown. Refrigerate brulees briefly before serving to set caramel. Brulees
can be made up to 4 hours ahead. Store in refrigerator.