How to Make Pumpkin Crème Brûlée

Step-by-Step Guide

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   Step 1: Preheat oven to 325 degrees Fahrenheit.

   Save half of the pumpkin for another use, if desired. , Bake in the over for 35 to 45 minutes.
   
   A knife should easily pass through when the pumpkin is done baking. , Using a large spoon scrape out the inside of the pumpkin and puree in a blender until smooth. , Using a spoon scrape the pulp out of the vanilla bean. , Cook on medium high heat. , Remove from heat and cover for 15 to 20 minutes. ,  If you don't have vanilla sugar, you can make your own by mixing 1/2 cup of granulated sugar with 1/4 teaspoon of vanilla extract. , If you add the cream too quickly it will start to cook the eggs. , Whisk until the mixture becomes smooth. ,, Fill the pan with hot water until it reaches halfway up the ramekins. , The edges of your custard should be firm and trembling in the center. , Allow it to cool for 2 hours or up to 3 days.,,, If you don't have a blowtorch, you can use your ovens broiler to caramelize the sugar.
   
   Place the ramekins on the highest rack in the oven and allow to broil for a few minutes or until golden brown on top. ,
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   Step 2: Cut a small pumpkin in half.

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   Step 3: Using a large spoon

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   Step 4: scrape the seeds and fibers out of the pumpkin.

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   Step 5: Place the pumpkin

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   Step 6: skin down on baking pan.

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   Step 7: Let the pumpkin cool for 30 minutes.

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   Step 8: Cut the vanilla bean in half.

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   Step 9: Add the heavy cream

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    Step 10: vanilla pulp

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    Step 11: vanilla pod

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    Step 12: cinnamon

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    Step 13: nutmeg and ginger to a medium saucepan.

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    Step 14: Bring the mixture to a boil.

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    Step 15: In a medium bowl

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    Step 16: whisk together vanilla sugar and egg yolks until it starts to lighten in color.

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    Step 17: Slowly add your cream little by little.

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    Step 18: Add 1/2 cup of your pumpkin pure.

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    Step 19: Pour the custard mixture into 6(7 to 8 oz ramekins).

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    Step 20: Place the ramekins in a high walled roasting pan.

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    Step 21: Bake in the oven for 40 to 45 minutes.

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    Step 22: Remove the ramekins from the water and place in the refrigerator.

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    Step 23: Remove the ramekins from the refrigerator 30 min before you plan to serve them.

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    Step 24: Divide your 1/2 cup of brown sugar equally among the 6 ramekins and spread evenly on top.

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    Step 25: Using a blowtorch

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    Step 26: quickly caramelize the sugar on top.

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    Step 27: Allow it to cool for 5 minutes before enjoying your new creation.

Detailed Guide

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