Vanishing Pumpkin Ginger Crème Brûlée
Why is this a vanishing crème brûlée? Because it has a tendency to disappear very quickly!
Preheat oven to 325° F
Put cream in heavy bottom sauce pan with minced ginger and scraped vanilla bean. (Do not turn heat on yet. You want the flavors to start to meld.)
In a bowl mix pumpkin puree, sugar, cinnamon, salt, allspice, cloves and eggs.
Turn on heat for cream. Let it get warm, but do not boil or it will cook the eggs.
Slowly add the cream to your bowl while whisking the pumpkin egg mixture. When incorporated, run the mixture through a sieve discarding the ginger and vanilla bean.
Place mixture in 8 ramekins.
Take a roasting pan. Place ramekins inside and fill with water most of the way up the sides of the ramekins.
Bake until the outer part of the custard is solid but the middle still moves...slightly. Should be 20 to 25 minutes, but check – it might go to 35 minutes depending on the oven.
When done let cool and put in refrigerator.
Before serving, take the brown sugar, ? tsp ginger, ¼ cinnamon mix together and sprinkle on top of the custard. Scorch with kitchen torch until sugar mixture becomes crispy, but not burnt.
2 1/2 cups heavy whipping cream
1 vanilla bean
2 inches fresh ginger minced
1 1/2 cup pumpkin puree
1 1/2 cup sugar
1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves
6 happy egg yolks (slightly beaten)
8 Tbsp brown sugar
1/8 tsp ground ginger
1/4 tsp ground cinnamon