Pumpkin Pie Cream Brulee

Name: Pumpkin Pie Cream Brulee
Prep time: 45 min
Cook time: 60 h
Total time: 60 h 45 min
Yield: 10 serving(s)
Ingredients: 32 butter flavored crackers (like Ritz); 1/2 cup pecans; 5 tablespoons unsalted butter, melted (plus mopre if needed); 2 tablespoons packed dark brown sugar; 3 1/2 cups heavy cream; 1 teaspoon ground cinnamon; 1 teaspoon freshly grated nutmeg; 1/2 teaspoon ground ginger; 1 vanilla bean; 8 large egg yolks; 1 cup sugar; 1/2 cup whole milk; 2 cups canned pumpkin; turbinado sugar, for sprinkling

Submitted by KathyP53

"Perfect for the holidays!"

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Ready In:: 60hrs 45mins
Ingredients:: 14
Serves:: 10

ingredients

Crust
32 butter flavored crackers (like Ritz)
¹⁄₂ cup pecans
5 tablespoons unsalted butter, melted (plus mopre if needed)
2 tablespoons packed dark brown sugar
Custard
3 ¹⁄₂ cups heavy cream
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
¹⁄₂ teaspoon ground ginger
1 vanilla bean
8 large egg yolks
1 cup sugar
¹⁄₂ cup whole milk
2 cups canned pumpkin
turbinado sugar, for sprinkling

directions

Preheat oven to 300 degrees.
Make the crust: In the bowl of a food processor fitted with the metal blade, pulse the crackers and pecans until finely ground, 6 to 10 pulses. Add the melted butter and brown sugar and pulse to combine. Press the mixture into the bottoms and 1/2' up the sides of ten 6 oz. ramekins. Put the ramekins in a large baking dish or roasting pan and bake in the oven for 10-12 minutes. Remove and set aside to cool.
Make the custard: Combine 2 cups of cream, the cinnamon, nutmeg, and ginger in a saucepan over medium-high heat. Halve the vanilla bean lengthwise; scrape out the seeds with a knife, then add the seeds and pod to the saucepan. Bring to a boil and remove from the heat.
Whisk the egg yolks with the sugar in a bowl until the sugar is dissolved. Add the remaining 1 1/2 cups of cream and the milk to the saucepan. Slowly whisk in the yolk mixture, then strain the custard through a sieve back into the bowl. Whisk in the pumpkin.
Divide the pumpkin mixture among the ramekins. Pour hot water into the baking dish about 1/2 way up the sides of the ramekins. Bake until the custard is starting to set but is still a little wiggly in the middle, 55 minutes to 1 hour. Remove from the oven; remove the ramekins from the water bath and let cool to room temperature. Cover and refrigerate at least 6 hours or overnight.
Lightly sprinkle the custard with turbinado sugar. Heat the sugar with a butane torch until carmelized. To get a thicker caramelized sugar crust, repeat, using a light sprinkling of sugar each time. Let cool.