Pumpkin Pie Creme Brulee

Ingredients

• Heavy whipping cream

  3 ½ cup, whipped or 420g

• Cinnamon

  ground

  1 tsp or 3g

• Nutmeg

  ground

  1 tsp or 2g

• Ground ginger

  ½ tsp or 0.9g

• Vanilla Bean

  Slow Churned Light Ice Cream Flavors - Dreyer's

  1 Serving or 100g

• Egg yolk

  raw

  8 large yolk (separated from white) or 136g

• Granulated sugar

  white

  1 cup or 200g

• Whole milk

  ½ cup or 122g

• Pumpkin

  canned, salted

  2 cup or 490g

• Butter

  unsalted

  5 tbsp or 71g

• Brown sugar

  2 tbsp or 18g

• Graham crackers

  plain or honey, includes cinnamon

  32 cracker or 224g

• Pumpkin pie spice

  2 tbsp or 11g

Directions

1. Preheat the oven to 300 degrees F.
2. Divide the crust into 8 (6-ounce) custard cups. Put them into a 9 by 13-inch baking dish or roasting pan and blind bake in the oven for 10 to 12 minutes. Remove and set aside to cool.
3. In a medium sauce pot, over medium-high heat, add 2 cups of the cream, the spices, the vanilla seeds and the vanilla bean pod. Bring to a boil and remove from heat.
4. In a medium bowl, whisk the yolks with the sugar until the mixture is pale yellow and the sugar is dissolved.
5. Add the remaining 1 1/2 cups of cream and the 1/2 cup of milk to the cream and spice mixture. Slowly incorporate the yolk and sugar mixture, then strain through a medium-size sieve. Whisk in the pumpkin puree.
6. Divide the pumpkin mixture evenly into the custard cups lined with the crust.* Add the hot water into the baking dish or roasting pan to create a hot bath and put the pan into the oven. Bake until the custard is starting to set, yet still a little wiggly in the middle, about 35 to 45 minutes. Remove the brulee from the oven and let cool to room temperature. Cover and refrigerate overnight or at least 6 hours.
7. Lightly sprinkle each custard with the turbinado sugar. Heat the sugar with a butane torch until caramelized. To get a thick caramelized sugar crust, repeat this, with just a light sprinkling each time. Allow to cool and serve.
8. *Guy's Tip: if you happen to have any leftover creme brulee mixture, pour it into a baking dish and put it into another roasting pan. Add hot water about halfway up the sides of the dish and bake until custard is starting to set, yet still a little wiggly in the middle, about 35 to 45 minutes. Remove and cool to room temperature. Cover and refrigerate overnight or at least 6 hours. Refer to recipe for caramelizing sugar on top after it has cooled completely.
9. In the bowl of a food processor fitted with the metal blade, pulse the crackers and pecans until finely ground, about 6 to 10 (3-second) pulses. Add the melted butter and brown sugar and pulse to combine. Press into the bottom of a springform pan, baking dish, or 8 (6-ounce) ramekins.
10. (source: https://www.foodnetwork.com/recipes/guy-fieri/pumpkin-pie-creme-brulee-recipe-1921925)