Pumpkin Creme Brûlée

It’s pumpkin season! Here’s a simple Pumpkin Creme Brûlée recipe, adapted from delish’s Pumpkin Custard. Click the photo for the video with steps!

Ingredients:
(15-oz.) can pumpkin puree
1 (12-oz.) can evaporated milk
3/4 cup heavy cream
2 large eggs
4 egg yolks
1/2 cup maple syrup
2 tsp pumpkin pie spice
1 tsp pure vanilla extract
1/2 tsp salt
Turbinado sugar (optional for brûlée topping)

Preheat oven to 325F and prepare six 4” ceramic ramekins into a 9x13” baking dish.
Prepare a small pot (a few cups) of boiling water and keep on a simmer/light boil.
In a large bowl, whisk eggs, yolks, and maple syrup until smooth and set aside.
In a small pot, heat the milk, cream, salt, and pumpkin pie spice until simmering (a few minutes).
Whisking constantly, stream the milk and cream mixture into the egg and maple mixture until evenly combined. Whisk in the pumpkin and vanilla until smooth.
Pour the mixture evenly distributed into the ramekins, and then place them into the baking dish. Put the baking dish into the oven, then carefully pour in boiling water into the dish to surround the ramekins (about 1" rise).
Bake about 45 mins (pumpkin custard will be slightly jiggly but mostly set- this is normal, it will continue to set as it cools, so do not cook longer).
Remove from the oven and let the whole baking dish cool for 10 minutes, then take out the ramekins from water bath.
Let them cool to room temperature and then refrigerate for about 2 hours.
Put a couple pinches of turbinado sugar on top to evenly cover the pumpkin custard, and with a chef’s torch lightly caramelize the sugar. Let that set for about 30 seconds, and get cracking!

katherine sprung