Pumpkin Crème Brûlée with Gingerbread Spice

Preheat oven to 325°F (160°C).

In a saucepan, combine heavy cream, pumpkin puree, granulated sugar, gingerbread spice, and salt. Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture is just starting to simmer. Do not boil.

Remove from heat and whisk in vanilla extract.

In a separate bowl, whisk egg yolks lightly.

Slowly temper the egg yolks by drizzling a small amount of the warm cream mixture into the yolks while whisking constantly. This prevents the yolks from scrambling. Continue adding the warm cream mixture gradually until the yolks are fully tempered.

Pour the custard mixture through a fine-mesh sieve into a pitcher or bowl. This will remove any lumps and ensure a smooth crème brûlée.

Pour the custard evenly into four ramekins.

Place the ramekins in a baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins (creating a water bath).

Bake for 30-40 minutes, or until the custards are set but still slightly jiggly in the center. Check for doneness after 30 minutes.

Remove the baking dish from the oven and carefully remove the ramekins from the water bath. Let the custards cool to room temperature, then cover and refrigerate for at least 2 hours, or preferably overnight.

Before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard.

Using a kitchen torch, caramelize the sugar by moving the flame evenly over the surface until it is golden brown and bubbly. Alternatively, you can broil the custards briefly, but watch them closely to prevent burning.

Let the caramelized sugar cool and harden for a minute or two before serving.