Spiced Pumpkin Creme Brulee

Prepared by Johnson & Wales University's Matt Rodgers.


2 cups                   Heavy cream

¼ cup                    Light brown sugar

¼ cup                   Granulated sugar

1 ea.                      Vanilla bean

8 ea.                     Egg yolk

1 cup                     Pumpkin puree

¼ tsp.                    Cinnamon

Pinch                     Ground nutmeg

Combine heavy cream, brown sugar, granulated sugar, and the vanilla bean, split lengthwise, in a sauce pot and bring to a simmer.  Whisk the egg yolks in a bowl, until frothy.  Slowly pour in 1/3 of the hot cream while whisking continuously.  Next, add the egg mixture into the rest of the cream.  Stir in the pumpkin puree and seasonings, then strain through a fine strainer.  Place eight ramekins in a deep pan and fill the ramekins ¾ of the way full with the custard mixture.  Add hot water to the deep pan until the water level is half way up the side of the ramekins.  Cook in a 325 degree oven for 30-40 minutes or until the custard is almost set.  Let them cool in the fridge for a couple of hours or overnight.  To brulee, top the custard with granulated sugar and place under a broiler until golden brown.