Silky pumpkin custard baked in ramekins and finished with a glassy, crackly burnt sugar top. Like pumpkin pie and crème brûlée in one cup.
1 cup pumpkin puree
1½ cups heavy cream
½ cup whole milk
5 large egg yolks
½ cup light brown sugar, packed
1½ teaspoons pumpkin pie spice
1 teaspoon vanilla extract
¼ teaspoon salt
6 tablespoons granulated sugar (about 1 tablespoon per cup)
Heat the oven to 325°F. Set 6 ramekins in a 9×13-inch baking dish and bring a kettle of water to a boil.
In a saucepan, heat the cream and milk over medium heat until steaming with small bubbles at the edges. Do not boil.
In a bowl, whisk the egg yolks, brown sugar, pumpkin puree, pumpkin pie spice, vanilla, and salt until smooth.
Slowly pour the hot cream into the pumpkin mixture while whisking constantly.
Pour the custard through a fine sieve into a large measuring cup, then divide it among the ramekins.
Carefully pour hot water into the baking dish until it reaches halfway up the ramekins. Bake for 35 to 40 minutes, until the edges are set and the centers jiggle slightly.
Remove the ramekins from the water, cool for 30 minutes, then refrigerate at least 4 hours or overnight.
Blot any moisture from the tops. Sprinkle about 1 tablespoon sugar evenly over each custard. Torch in small circles until the sugar melts and turns deep amber. Let it harden 2 minutes, then serve.
Bake in a water bath for a silky texture.
Chill at least 4 hours before torching.
Use granulated sugar for the brûlée topping.
Torch just before serving.
Find it online: https://recipeshots.com/bruleed-pumpkin-custard-cups/