Pumpkin Crème Brûlée

Classic French crème brûlée is all about the contrast of rich, creamy custard and its crunchy, crackly sugar topping. The secret to nailing the custard’s silky, rich texture is mastering two key baking techniques: tempering the egg yolks, and baking using a water bath. While these steps may sound intimidating, our instructions walk you through each one for baking success. If you don’t have crème brûlée dishes, feel free to use any small, shallow baking dish, Ramekins or Mini Round Cocottes.

3 ounces heavy cream

1/8 cup milk

3 1/2 tablespoons sugar, divided

1/8 teaspoon salt

1/4 teaspoon pumpkin pie spice

1/4 teaspoon vanilla extract

2 large egg yolks, room temperature

1/8 cup pumpkin puree

Preheat oven to 300°F. Heat the cream, milk, 1 1/2 tablespoons sugar, salt, and pumpkin pie spice in a saucepan set over medium heat. Stir until the sugar is dissolved, and then bring mixture just to a simmer. Immediately remove saucepan from the heat, and stir in vanilla extract.

In a medium bowl, whisk together the egg yolks and 1 tablespoon sugar. Quickly whisk about 1/4 cup of the cream mixture into the egg yolks to temper them so they do not scramble. Slowly add remaining cream to yolks, whisking constantly, until smooth. Place pumpkin puree in a bowl large enough to hold all ingredients, and gradually whisk in cream mixture until completely incorporated.

Strain mixture through a very fine sieve into a cold pitcher. Divide the egg mixture between two crème brûlée, shallow baking dishes or ramekins. Set dishes in a baking pan containing enough hot water to come halfway up the sides of the dish.

Place pan in preheated oven and bake until custard is set, about 45 minutes. Remove from the oven and allow to cool for 15 minutes on a wire rack. Then cover dish with lid and refrigerate for at least 2 hours, or overnight.

Just before serving, preheat broiler. Evenly sprinkle remaining tablespoon of granulated sugar on top of chilled custard. Broil until sugar is golden-brown and caramelized, watching carefully so the sugar doesn't burn. Serve immediately.