Begin with pre-heating your oven to 300F (150C). Make sure your pumpkin puree is extra fine, blend it if not.
In a medium bowl, whisk together the egg yolks and 50g brown sugar until well blended. I recommend using a kitchen scale for the yolks.
Heat the heavy cream in a small saucepan, while stirring, make sure it just heats through and not boils. Remove from heat and let cool a little. Slowly add the warm cream into the sugar and eggs. This way the heavy cream won’t heat up the eggs too much and make scrambled eggs. Strain this mixture.
Whisk in the pumpkin puree, salt and spices. Divide the mixture into 4 ramekins*, and place in a large baking dish. Fill the baking dish with warm water about halfway up the sides of the ramekins. This ensures even baking.
Bake for around 35-40 minutes. They should wiggle a little in the middle once done because they firm up considerably in the fridge. Cool to room temperature. Then cover and refrigerate until cold (the longer you let it sit, the better the flavor). They can be in the fridge for days like this, so it's great for a make ahead dinner.
Pour 1/2 tbsp sugar into each ramekin, jiggle and turn it until it’s evenly coated.
IF USING A TORCH: torch the tops using a circular motion and turn the ramekins. The tip of the flame is all that needs to touch the sugar. It will start to bubble and caramelize. A few burned pieces are fine, that’s what a creme brulee should look like! Cool 1 minute before serving to let the sugar set and crisp up.
IF USING THE BROILER: Place the rack in the top position in your oven, place the pumpkin creme brulee ramekins on the rack, and then turn on the oven. Broil for 5-10 minutes (watch all the time!) and turn them around a little to ensure even broiling. This way the pumpkin creme brulee will have a little lukewarm center, but that's okay too!
Did you make it? Tag @thegingerwithspiceon Instagram, I'd love to see!* Ramekins needs to be at least 150 ml/5 oz.If you are doubling the recipe, you don't have to double the egg yolks. You get a perfectly creamy crème brûlée with 160g (about 7 yolks).
Find the recipe here: https://www.gingerwithspice.com/pumpkin-creme-brulee/