Pumpkin Eggnog Crème Brûlée

Preheat Oven: Preheat your oven to 325°F (163°C).

Prepare the Custard Mixture: In a medium saucepan, combine the Straus Family Creamery Organic Eggnog, Straus Family Creamery Organic Heavy Whipping Cream, pumpkin puree, vanilla extract, ground cinnamon, and ground nutmeg. Heat the mixture over medium heat until it is warm but not boiling, stirring occasionally.

Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is light in color and slightly thickened.

Temper the Egg Yolks: Slowly pour the warm eggnog mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling.

Strain (optional): For an extra smooth custard, strain the mixture through a fine-mesh sieve into a large bowl to remove any lumps.

Fill Ramekins/Carved Pumpkin Bowls: Place ramekins or pumpkin bowls in a baking dish and pour the custard mixture evenly into them.

Water Bath: Carefully add hot water to the baking dish, filling it until it reaches halfway up the sides of the ramekins. This creates a water bath that helps cook the custard gently.

Bake: Bake in the preheated oven for about 30-35 minutes with regular ramekins and 50 mins pumpkin bowls or until the edges are set but the center remains slightly jiggly.

Cool Down: Remove the ramekins/pumpkin bowls from the water bath and let them cool to room temperature. Once cool, refrigerate for at least 2 hours, or until fully chilled.

Brûlée the Tops: Before serving, sprinkle a thin layer of extra granulated sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until golden brown and crisp. If you don’t have a kitchen torch, you can place the ramekins under a broiler for a few minutes, keeping a close eye to avoid burning.

Serve: Allow the caramelized tops to cool for a minute. Serve and enjoy your festive Pumpkin Eggnog Crème Brûlée!