Pumpkin Creme Brulee with Cinnamon Whipped Cream (Thanksgiving Recipes)

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Step 5:

Add the pumpkin, and whisk until blended.

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Step 6:

Pour into ramekins set in a deep baking dish.

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Step 7:

Add HOT water to dish, being careful not to get any IN the ramekins otherwise the custard will fail.

PRO TIP: Put the pan on the oven rack and then add the hot water to eliminate spillage caused by transferring.

Bake about 35-40 minutes. Custard should still jiggle a little bit but not be liquidy. Think slightly loose jell-o. Let cool 15 minutes.

Cover TIGHTLY with plastic wrap. Do not let the plastic touch the surface of the custard. Cool in refrigerator for at least 2 hours.

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Step 8:

Pour raw sugar onto the pumpkin creme brulee until covered, then pour off excess. Using kitchen torch, brown the sugar. If you lack a torch, throw the ramekin under a broiler for about 2 minutes.

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Step 9:

The result should be dark brown and crispy, but not blackened.