Pumpkin Crème Brûlée

Step 1

Preheat over to 325 F.

Step 2

Set 6 (3 1/2-inch diameter each) ramekins in a 10x14x2-inch pan and hold aside.

Step 3

In a medium saucepot, whisk cornstarch and cream together. Whisk in all spices; then, heat mixture over medium heat to a boil. Remove pot from heat and hold aside.

Step 4

In a mixing bowl, beat egg yolks with pumpkin puree, heavy cream, vanilla, and 1/2 cup of the Florida Crystals® Regenerative Organic Raw Cane Sugar.

Step 5

While whisking, slowly pour the hot spiced cream mixture into the egg yolk mixture until well blended.

Portion the custard evenly into the ramekins.

Step 6

Carefully pour 1/2-inch of hot water into the bottom of the baking pan to create a water bath for the custard.

Step 7

Carefully place the baking pan in the oven and bake 35 minutes or until custard is set but still slightly "jiggly" when the pan moves. Remove pan and cool 20-30 minutes before lifting ramekins out of the pan.

Step 8

Cool custard an additional 20-30 minutes; then, cover each ramekin tightly with plastic wrap and chill custard at least 4 hours and, preferably, overnight.

To Serve

Step 1

Preheat oven to high broil and set oven rack no more than 4-inches from the heat.

Step 2

Sprinkle about 2 teaspoons of the reserved Florida Crystals® Regenerative Organic Raw Cane Sugar evenly over the tops of each ramekin.

Step 3

Place ramekins on a sheet pan and broil until sugar melts and caramelizes to a golden brown. Serve immediately or chill until ready to serve.

Chef's Tip

For food safety, custard must reach a minimum of 160 F.

Do not let the plastic wrap touch the custard when wrapping the ramekins.

A kitchen torch can be used to caramelize the sugar, if available.

Custard must remain as cold as possible while caramelizing the sugar on top; otherwise, the custard will break.