Vanishing Pumpkin Ginger Crème Brûlée


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

Candied ginger



  • 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, 1/8 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.