Heavy cream 18 oz
Pumpkin purée 6 oz
Sugar, divided 4.5 oz
Vanilla bean 1 ea
Egg yolks, beaten 6 ea
Brûlée sugar (see note) 4 oz
1. Combine the cream, pumpkin, 2.5 oz of the sugar, and the salt in a non-reactive (stainless steel pan), and bring to a simmer over medium heat, stirring gently with a wooden spoon. Remove from the heat. Split the vanilla bean, scrape the seeds from the pod, add both seeds and pod to the pan, cover, and steep 15 minutes.
2. Return pan to heat and bring the cream to a boil.
3. Meanwhile, blend the egg yolks with the remaining 2 oz of sugar. Temper by gradually adding about one-third of the hot cream, stirring constantly with a whisk. Add the remaining hot cream, and mix until smooth. Ladle the custard into ramekins, filling them ¾ full.
4. Bake in a water bath at 325°F until just set, 20 – 25 minutes.
5. Remove the custards from the water bath and wipe the ramekins dry. Refrigerate until fully chilled.
6. To finish the crème Brûlée, evenly coat each custard’s surface with a thin layer of Brûlée sugar. Use a propane torch to melt and caramelize the sugar.
Brûlée Sugar: combine 2 oz of granulated sugar and 2 oz of brown sugar; spread on a cookie sheet and dry in a cool oven. Leave the sugar out to dry, sift it and then use it as directed above.