Step 1: Preheat the Oven and Prepare the Ramekins

 

Start by preheating your oven to 300°F (150°C). Place six 4-ounce ramekins in a large roasting pan or baking dish. These ramekins will hold the custard as it bakes in the water bath. Set the roasting pan aside for now—we’ll come back to it later.

 

Step 2: Prepare the Custard Base

 

In a medium saucepan, combine the heavy whipping cream, vanilla extract, half the brown sugar, pumpkin puree, pumpkin spice mix, and salt. Heat this mixture over medium heat until it starts to simmer gently. You don’t need to bring it to a boil, just warm it up until it begins to bubble at the edges. While this is heating, prepare the egg yolks.

Step 3: Whisk the Egg Yolks and Remaining Sugar

 

In a separate heatproof bowl, whisk together the egg yolks and the remaining brown sugar. Whisk until the mixture is well-blended. It’s important not to incorporate air into the mixture, so avoid over-whisking—it should just be smooth and uniform.

 

Step 4: Temper the Eggs

 

Now comes the crucial step of adding the hot cream mixture to the egg yolks. The key here is tempering the eggs, which ensures that they don’t cook too quickly and curdle. Slowly pour half of the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling. After that, slowly pour the egg mixture back into the saucepan with the rest of the cream mixture, whisking all the while. Keep whisking gently and cook on low heat until the mixture begins to thicken slightly. You’ll know it’s ready when the sugar has dissolved and the custard coats the back of a spoon. Do not let it boil—this could cause the eggs to curdle.

 

Step 5: Strain the Mixture

 

To ensure a smooth custard, it’s a good idea to strain the mixture through a fine mesh sieve. This removes any cooked bits of egg and creates a velvety smooth texture. Pour the custard evenly into the prepared ramekins.

 

Step 6: Set Up the Water Bath

 

Now, carefully place the roasting pan with the ramekins into the preheated oven. Pour hot water into the pan, filling it halfway up the sides of the ramekins. This water bath helps the custard bake gently and evenly, preventing it from curdling. Bake for 25-30 minutes, or until the custard has set but is still slightly wobbly in the center when you gently shake the ramekins. You don’t want the custard to be too firm—just a little jiggle is perfect. Once done, remove the ramekins from the water bath and let them cool on a wire rack at room temperature.

 

Step 7: Chill the Custards

 

After they’ve cooled, cover each ramekin with plastic wrap and place them in the fridge to chill for at least 4 hours, preferably overnight. This allows the flavors to meld and the custard to set to the perfect creamy consistency.

 

Step 8: Brulee the Custard

 

Now, the fun part—caramelizing the sugar! Just before serving, sprinkle about ½ to 1 teaspoon of granulated sugar over the surface of each custard. Hold the ramekin by the edges and gently shake it from side to side until the sugar is evenly distributed. Then, using a kitchen torch, caramelize the sugar by moving the flame in small circles over the surface of the custard. Start from the edges and work your way towards the center. You’ll know it’s done when the sugar is golden brown and bubbly. If you don’t have a kitchen torch, you can also place the ramekins under the broiler for a minute or two, but keep a close eye on them so they don’t burn.

 

Step 9: Serve and Enjoy

 

Once the sugar is caramelized, serve the pumpkin creme brulee immediately. You can garnish with a few extra spices, like a light sprinkle of pumpkin spice, or even top with a few roasted pumpkin seeds for some added crunch