Pumpkin Crème Brûlée

1

Preheat the oven to 275°f. Set four 8-oz ramekins in a baking dish (or use multiple baking dishes if they don't fit).

2

Add 1 ½ cups of whipping cream to a small pot along with the vanilla extract, 1 ½ teaspoons of pumpkin spice, sugar, and salt. Whisk gently occasionally and bring to a simmer – you’ll see small bubbles forming around the side of the pot. Remove from the heat.

3

Whisk the egg yolks together in a large bowl and slowly stream in half of the cream mixture to temper the eggs. You must pour the cream in slowly and stir constantly to prevent the eggs from scrambling.

4

Then, pour the egg mixture into the remaining cream. Add the pumpkin purée.

5

Divide the mixture evenly between the ramekins, filling them almost to the top. Place the ramekins in the baking dish(es).

6

Boil about 3 cups of water and pour it into the baking dish(es) to create a water bath for the ramekins. Fill to about ½-inch high.

7

Cover the ramekins with foil, parchment paper or a Silpat (silicone baking sheet).

8

Bake for 30 minutes, or until the custard looks almost set but still has a slight jiggle. Remove and cool on a cooling rack for 1 hour. Then, move them to the fridge to cool for 2 hours or up to 24 hours.

9

Meanwhile, make the candied pumpkin seeds and whipped cream.

10

Add the pumpkin seeds to a small pan with the maple syrup. Heat on medium-high heat for about 3 to 5 minutes. Remove from heat and let cool.