Pumpkin Creme Brulee

Pumpkin Crème Brulee

1 Qt. heavy cream

8 Yolks

4 oz. Sugar

3 oz. Brown Sugar

½ Vanilla Bean

1 ½ C. Pumpkin Puree

1 t. Cinnamon

½ t. ginger, ground

¼ t. Nutmeg

¼ t. Cloves

Pinch of salt

Simmer vanilla beans, salt, sugar, cream.

Mix eggs, lemon and brown sugar.

Temper ingredients and strain

Bake at 275 degrees water bath until firm, chill.

Sprinkle with sugar and lighly caramelize dark brown and serve.