Pumpkin Brulée

steps

1. Adjust oven rack to center position and preheat oven to 325 degrees. Place ten 4 ounce ungreased ramekins in a heavy baking pan or glass dish.
2. Combine cream, sugar, ginger, and orange zest in a heavy bottomed 3 quart saucepan on medium low heat. Bring mixture to a low simmer, stirring frequently. Immediately turn off the heat and steep liquid for 15 minutes, stirring occasionally.
3. Whisk egg yolks in a medium bowl. Slowly add 1 cup of infused cream mixture to the egg yolks, whisking constantly. Once incorporated, whisk egg yolk mixture into remaining cream and blend thoroughly. Stir in vanilla, spices, and pumpkin puree.
4. Strain custard through a fine strainer into a clean bowl to remove ginger pieces. Place a piece of plastic wrap directly on the surface of the custard so that a film does not form on top. Chill custard to room temperature in a bowl of ice water, about 20 minutes.
5. Divide the mixture evenly into ungreased ramekins. Place ramekins in baking pan and put onto the rack in the oven. Fill the baking pan with warm water until it reaches halfway up the ramekins, being careful not to splash water onto custards. Bake uncovered for 45 minutes or until custards are just barely set. Be careful not to over-bake. There should be no color from baking. Remove from oven and cool to room temperature in water bath. Once cool, cover each ramekin in plastic wrap and refrigerate until chilled, at least two hours. Can be covered and refrigerated for up to two days.
6. Just prior to serving, adjust oven rack to second highest position and preheat broiler. Combine brown sugar and superfine sugar in a small bowl. Divide sugar evenly between ramekins and press down lightly to form an even layer. Place ramekins on baking sheet and broil for 1 to 3 minutes until sugar has melted and caramelized. Watch closely, as sugar can burn very quickly. Alternatively, use a butane culinary torch to caramelize the sugar topping. Serve immediately.