Ingredients

• 4 cups heavy cream
• 2 teaspoons vanilla extract
• 16 eggs yolks
• 0.25 cups brown sugar
• 0.75 cups white sugar
• 1 teaspoon ground cinnamon
• 0.25 teaspoons salt
• 0.25 teaspoons ground ginger
• 0.13 teaspoons ground cloves
• 1 cup canned pumpkin puree
• 0.25 cups white sugar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Heat the cream and vanilla in a large, heavy-bottomed saucepan over medium heat; bring to a simmer. Whisk together the egg yolks, brown sugar, white sugar, cinnamon, salt, ginger, cloves, and pumpkin in a bowl. Slowly pour 1 cup of the cream mixture into the egg mixture, stirring continually. Then pour the entire egg mixture into the saucepan; whisk briskly for 1 minute. Pour the mixture into ramekins. Arrange ramekins on a baking sheet.
3. 3 Bake in preheated oven until set, about 15 minutes; refrigerate for 4 to 6 hours.
4. 4 Before serving, sprinkle 1 teaspoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.

Nutrition per serving