Pumpkin Pie Cream Brulee

Total Time: 60 hrs 45 mins Preparation Time: 45 mins Cook Time: 60 hrs

Ingredients

• Servings: 10
• 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

Recipe

• 1 preheat oven to 300 degrees.
• 2 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.
• 3 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.
• 4 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.
• 5 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.
• 6 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.