Sugar in the raw (for brulee topping)About 3 large pinches, torched to form the caramel crust3 pinches
Steps
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1
Preheat the oven to 215°F. Warm the heavy cream in a saucepan over medium-low heat to about 150°F—this speeds up baking and avoids scorching.
2
Separate 9 egg yolks from the whites and place the yolks in a mixing bowl.
3
Add the pumpkin puree, sugar, pumpkin spice, and vanilla extract to the yolks, then pour in the warm cream and whisk in the salt until fully combined.
4
Strain the custard through a fine mesh sieve to remove pumpkin fiber, ensuring a smooth, silky texture.
5
Pour the custard into six 7–8oz ramekins, filling to the inner rim. Tightly cover each with plastic wrap and poke a few holes to vent steam.
6
Bake at 215°F for roughly 75–90 minutes, until the internal temperature reaches 180–185°F, or the custards jiggle like set jello rather than looking wet.
7
Remove from the oven and refrigerate for at least 2 hours until fully chilled and set.
8
Before serving, sprinkle sugar in the raw on top and torch from about 5–6 inches away until deeply caramelized into a crisp glass-like shell.
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