Pumpkin Crème Brûlée

Instructions

The first step in preparing this dessert is to gather your ingredients and tools. You will need the following:

• 10 white French Porcelain Ramekins
• 2 9×9 square baking pans 
• 1 medium heavy bottomed sauce pot
• I small heavy bottomed sauce pot
• 1 medium mixing bowl
• Cheese Cloth
• 1 Sieve 
• Stand mixer and bowl with whisk attachment 

Custard: 

1. Preheat your oven to 325°
2. Using your heavy bottom medium pot, add the heavy cream, pumpkin, salt and 3 oz of the granulated sugar. Stirring slowly over a medium high heat bring the cream mixture to a gentle simmer. Once simmering, remove the pot from the heat. 
3. Take your vanilla bean pod and slice it down the middle gently so as to not cut through to the counter. Rather, you just want to cut the top layer and “split the pod” open all the way down. Then using the back of your knife, scrape your dull knife edge down the length of the pod removing the pod seeds. Place the seeds in the cream mixture and add the pod itself to the cream as well. Cover and steep for 15 minutes. 
4. In your mixing bowl, add the eggs and remaining sugar and mix until combined. Set aside.
5. Once the cream has steeped, return it to the stove and over medium high heat, bring it to a boil. Using a ladle, slowly add some of the cream mixture to the egg mixture and whisk consistency as you slowing add it in. This is called “tempering” your eggs. Take your time with this, 5-6 ladles should do. This prevents the eggs from scrambling. 
6. Pour the tempered egg mixture into the cream and whisk to combine. Strain the mixture through the sieve lined with a cheese cloth back into your mixing bowl. Then evenly distribute between the 10 ramekins. 
7. Place the ramekins in the pans. (5 in each). Fill each pan with hot water until it reaches halfway up the sides of the ramekins for a water bath. Place in the middle rack of the oven and bake for 25-35 minutes. The custard should be “set”. It should slightly jiggle when moved. Begin checking every 3 minutes after 25 minutes has passed to ensure you don’t over cook. 
8. Remove cooked custard from oven, take out of water bath and set in the fridge for at least 4 hours to chill. 

Cranberry Compote:

1. Using your small sauce pot, add the berries, sugar, water and Rum and bring to a boil. Keep boiling until the berries pop and the sauce thickens. (abut 5-7 Minutes). 
2. Pour sauce into a clean medium bowl and using an ice bath, cool it down quickly. Set the compote in the fridge until serving.

Whipping Cream:

1. Using a stand mixer, combine the whipping cream, confectioners sugar, and rum. Whisk until stiff peaks form. Set aside in the fridge until serving. 

To serve: 

Sprinkle the berry sugar equally on each creme brûlée top. (1/2 ox each) Using a kitchen torch, caramelize the sugar top being careful not to burn it. Place a dollop of the cranberry compote (This is optional. For those who don’t love cranberry like I do, skip it) and a dollop of whipping cream on top of the berries. Using a grater, grate some fresh nutmeg over each dish and serve.