Pumpkin crème brulee

Ingredients:

• 1-2 small (portioned) pumpkins
• 2.5 cups heavy whipping cream 33%
• 1 vanilla bean
• 1/2 cup brown sugar
• 2 tbsp. granulated sugar
• Yolks of 10 large eggs
• 1/2 and 1/4 teaspoon ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1 tbsp brandy
• 8 tablespoons turbinado sugar (Hawaiian sugar) for crème brûlée

Preparation:

1. Preheat the oven to 180°C. Line the bottom of a baking dish with parchment paper.
2. Cut the pumpkins in half, remove the seeds and place them cut side down in the prepared pan.
   
   Prick the pumpkin skin with a fork in several places and roast for 30-40 minutes, until tender. Cool, scoop out the flesh with a spoon, and puree until smooth.
3. Measure out 3 cups pumpkin puree for sweet egg custard, refrigerate or freeze the rest.
4. Reduce the oven temperature to 160°C and place eight 140-gram ceramic ramekins on a rimmed baking sheet. Bring the cream and vanilla bean seeds to a simmer over low heat.
5. In a food processor, combine sugar, egg yolks, 1/2 teaspoon cinnamon, ginger, cloves, and brandy with 2 cups pumpkin puree.
   
   Gradually pour the hot cream into the pumpkin mixture. Pour the cream into the ceramic molds and fill the baking sheet or other mold they're in with hot (or boiling) water. It's easiest to do this by placing the baking sheet on the oven door.
6. Bake for 30-35 minutes, until the custard is set but still runny in the center. Remove from the oven, cool the ramekins for about 20 minutes, and then refrigerate for at least 4 hours.
7. For creme bruleeCombine the remaining 1/2 teaspoon of cinnamon and turbinado sugar. Sprinkle the cinnamon and sugar over the cream and caramelize with a flame torch.
   
   Refrigerate the crème brulee for 2 hours or serve immediately.