Hubby said this was his favorite creme brulee so far!
- 2 egg yolks
- ½ cup heavy whipping cream
- ¼ cup packed brown sugar
- 1 teaspoon vanilla
- 2 tablespoons of pumpkin
- ⅛ teaspoon instant coffee granules (you could probably use ginger if you don't like mocha flavor)
- 2 teaspoons (or more) of turbinado sugar
- In a small pot, simmer the cream, pumpkin, and sugar until dissolved. Stir in vanilla and coffee. Whisk in the egg yolks.
- Pour mixture into two ramekins. Set the ramekins in a square glass baking dish. Make a water bath for them to cook in by pouring 2 cups of very hot water into the dish (should come up the sides of the ramekins about halfway).
- Bake at 300° for 45-55 minutes. The custards are done when only the middle is slightly jiggly.
- Let the custards cool and refrigerate.
- When ready to serve, sprinkle 1 teaspoon of sugar over each custard and caramelize with a kitchen torch or by using your broiler (the browning is less even with the broiler). If using the broiler and you like your creme brulee cold, just put back in the fridge for a few minutes, but no more than 30 minutes. Serve and enjoy!