Pumpkin Créme Brûlée

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Ingredients:

1 1/2 cups heavy cream

1 1/2 tsp. cinnamon

1/4 tsp. ground allspice

1/2 tsp. fresh ginger

3/4 tsp. grated nutmeg

5 egg yolks

1/2 tsp. vanilla extract

Pinch of salt

6 Tbs. pumpkin purée

1/3 cup granulated sugar plus granulated sugar for surface of custard

1 Tbs. brown sugar, packed

Preparation:

Preheat oven to 300º.  Have a pot of boiling water ready.  Pour cream into a small saucepan and whisk in the spices.  Set over medium-low heat and warm the cream mixture until bubbles form around the edges of the pan and steam begins to rise from the surface (about three minutes).  Remove from the heat and let stand for 15 minutes.

In a large bowl, whisk together the egg yolks, vanilla, pumpkin, salt and sugars.  Slowly pour in the cream mixture, stirring until blended.  Pour the mixture through a fine-mesh sieve set over a bowl.  Divide the mixture among four 8-ounce ramekins and place in a large Pyrex baking pan.  Add boiling water to fill the pan half way up the sides of the ramekins.  Cover the pan loosely with aluminum foil and bake until the custards are just set around the edges, with a uniform jiggle (about 35 to 45 minutes).  If ramekins are deep rather than shallow, the longer cooking time may be required.

Transfer the ramekins to a wire rack and let cool to room temperature.  Cover with plastic wrap and refrigerate for at least four hours or up to three days.  Just before serving, sprinkle 1 teaspoon sugar evenly over the surface of each custard.  Using a kitchen torch according to the manufacturer's instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns.  Serve immediately.

Variation:
Original Créme Brûlée:
Eliminate the spices (cinnamon, allspice, ginger and nutmeg) and pumpkin for a plain, but delicious, Créme Brûlée.