It's Fall - It's Time For Pumpkin Creme Brulee

Who would have thought Grandma made Creme Brulee?  She was so creative.  I guess I shouldn't have been so surprised.

2 cups heavy cream
1 cup mashed cooked pumpkin or butternut squash
1/4 cup light brown sugar
1/4 cup sugar, plus 4 tsps
9 large egg yolks
1/2 tsp good vanilla extract
1 pinch of ginger
1/4 tsp ground cinnamon
1/8 tsp grated nutmeg

Preheat the oven to 325 degrees.
You will need 8 (1/2 cup) custard cups.
In a medium saucepan, combine the cream, brown sugar and 1/4 cup sugar.  Bring to a bare simmer over medium-high heat, stirring to dissolve  the sugar.  You will know the cream is ready when small bubbles start to form on the edge of the pan and the top of the cream has started to ripple.  Remove from the heat.

In a medium bowl, whisk the egg yolks until frothy and lemon-colored.  Slowly add 34 cup of the hot cream mixture, whisking constantly.  This is referred to as tempering the mixture and prevents it from cooking the eggs.  Add the egg mixture to the remaining hot cream, and whisk.  Add the vanilla, cinnamon, nutmeg, ginger and pumpkin, and whisk until smooth.  Strain through a fine mesh strainer into a large bowl.  You will notice that there may be some of the pumpkin left behind.  Divide among the custard cups.

Add enough hot water to come halfway up the sides of the cups.  Bake until the custards are just set in the center, but not stiff, about 50 minutes.  Remove from the oven and refrigerate until chilled or overnight.

Sprinkle each creme brulee with 1/2 tsp sugar.  Using a kitchen torch, caramelize the sugar or use your oven broiler until the sugar melts and caramelizes.  Rotate the cup every two minutes to avoid burning.