Prep 1 hr 30 mins
Cook 1 hr 30 mins
- 1 cup light brown sugar
- 1⁄2 cup granulated sugar
- 2 cups milk
- 2 cups heavy cream
- 10 tablespoons sugar
- 1 cinnamon stick
- 1⁄2 teaspoon allspice
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon freshly grated nutmeg
- 9 large egg yolks
- 3⁄4 cup unseasoned canned pumpkin puree
- Make the sugar: preheat oven to 250°; combine the sugars, mixing well; spread on a baking sheet and dry in the oven for about 1 hour.
- Transfer to a blender and process to a fine powder; set aside, covered, and store in a cool dry place at room temperature for up to a week.
- Make the brulee: Preheat the oven to 350°.
- In a saucepan, combine the milk, cream, sugar, cinnamon, allspice, cloves, and nutmeg over medium heat until hot but not boiling.
- Remove from heat and set aside to cool slightly; cover and refrigerate for about 30 minutes.
- Remove the cinnamon stick.
- Whisk in the egg yolks, mixing until smooth.
- Add in the pumpkin puree, whisking until well blended; strain the custard through a fine-mesh sieve into a bowl.
- Pour the custard into eight 4 ounce ramekins.
- Set the ramekins in a shallow roasting pan or baking pan and put in the oven.
- Pour enough hot water into the pan to come halfway up the sides of the ramekins.
- Bake for 25-30 minutes, until the custards are set around the edges but still a little shaky in the center.
- Carefully remove pan from oven; remove ramekins from the water bath and let the custards cool to room temperature.
- Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
- Preheat the broiler, or use a small propane torch designed for kitchen use.
- Remove plastic wrap and sprinkle each custard with brulee sugar.
- Broil for 30-60 seconds, until the sugar caramelizes, or hold the torch over the sugar to caramelize it.
- Serve immediately.