• 2 cups heavy cream
• 3/4 cup whole milk
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 4 large egg yolks
• 1/2 cup granulated sugar, plus 4 tsp
• 1 cup solid pumpkin puree

1. Pre-heat oven to 300° F.
2. In a medium sauce pan over medium low heat, mix the heavy cream, milk, vanilla extract, and ground cinnamon. Heat until small bubbles form, about 3 minutes (just before boiling).
3. In another bowl whisk together the egg yolks and ½ cup of sugar until well mixed and a light lemon color.
4. Add a bit of the hot cream mixture to the yolks to temper, and whisk again, repeating until the cream is all mixed into the egg yolks and sugar.
5. Whisk in the pumpkin puree and thoroughly combine with the egg mixture.
6. Place four 9oz oven-proof ramekins in a baking dish. Divide the custard between the four ramekins. Fill the baking dish with hot water half way up the sides of the ramekins to create a water bath. This will give the custard a smooth texture.
7. Place the baking pan in the pre-heated oven and cook for 50-55 minutes until the centers will just jiggle.
8. Allow the custards to cool at least one hour.
9. Sprinkle each custard with 1 tsp of sugar. Using a brûlée torch, gently brown the sugar until melted and crisp, or place ramekins under the broiler 1 inch from the top and broil for 1-2 minutes until the sugar melts. Watch carefully as sugar burns quickly!

Notes:

This dessert is gluten free and the custard can be made four days ahead. Just brûlée before serving.