Pumpkin Creme Brûlée

3 cups heavy cream

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon ginger

½ cup sugar

½ cup light brown sugar

9 large egg yolks

½ teaspoon vanilla

1½ cups pumpkin purée (fresh or canned)

Sugar for caramelizing the top of the custard

Heat the oven to 325 degrees

Simmer the cream, cinnamon, nutmeg and ginger. Remove from the heat and set aside for 15 minutes.

In a separate bowl whisk together the sugars, egg yolks, vanilla and pumpkin. Add the cream mixture to the egg mixture gradually while stirring, then strain.

Place six, 6-ounce brûlée molds or ramekins in a baking or roasting pan; fill the molds nearly to the top. Pour water into the pan so it is one-third of the way up the molds. Bake until the custards are just set in the center, about 45-55 minutes.

Refrigerate until well chilled, about 3 hours.

When ready to serve, sprinkle each custard with 1 teaspoon sugar and caramelize the sugar using a kitchen torch.

Garnish as desired and on a plate.

Serves six.

Chef Susie Wolak, Escoffier Online Culinary Academy