Ingredients
Equipment
Method
Preparation
- Whisk together pumpkin puree, heavy cream, milk, both sugars, eggs, egg yolk, bourbon, vanilla, and spices in a large bowl until smooth.
- Pour the pumpkin custard mixture evenly into six 6-ounce ramekins.
- Place ramekins in a baking dish and add hot water to the dish, creating a water bath. Bake at 325°F (160°C) for 35-40 minutes, or until the edges are set and the centers barely jiggle.
- Carefully remove ramekins from the water bath and let them cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
- Just before serving, sprinkle an even layer of granulated sugar over the top of each chilled custard. Use a kitchen torch to melt and caramelize the sugar until it forms a crisp, amber crust.
- Allow the brûlée topping to cool and harden for a few minutes before serving. Enjoy immediately for the best texture.
Notes
For an extra touch, garnish with a dollop of whipped cream or a sprinkle of cinnamon after brûléeing. Ensure the custards are very cold before caramelizing the sugar for the best results.
