Pumpkin Creme Brulee with Caramelized Sugar Crust

Method

1. Preheat your oven to 300°F.
2. If you're using homemade pumpkin puree, give it a quick blend to ensure it's very smooth.
3. In a medium bowl, whisk the eggs and 1/2 cup sugar until well combined.
4. In a saucepan, heat the heavy cream over medium heat, stirring often, until it's hot but not boiling (just before a simmer).
5. Slowly pour the hot cream into the egg mixture while whisking constantly. If you add it too fast, the eggs might scramble.
6. Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl with a spout.
7. Whisk in the pumpkin puree and cinnamon until fully incorporated.
8. Divide the mixture evenly among 8 (4-ounce) ramekins. Place them in a large baking dish or two smaller dishes if needed.
9. Pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins. Bake at 300°F for 35-40 minutes, or until the centers barely jiggle when you gently shake the pan.
10. Let the custards cool to room temperature, then cover and refrigerate until ready to serve. Do not caramelize the tops until just before serving.
11. To caramelize: Sprinkle 1-2 teaspoons of sugar over each custard, tilting to spread evenly. Using a torch, move the flame in a circular motion until the sugar melts and turns a deep amber color. Serve immediately, breaking the crisp sugar crust with a spoon.