Golden Pumpkin Creme Brulee

• 4 cups heavy cream
• 3/4 cup granulated sugar, divided
• 1 vanilla bean, split lengthwise
• 22 egg yolks
• 2 cups pumpkin puree
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 3/4 to 1 cup brown sugar for glazing the tops
• 14-carat gold dust, found in baking-supply stores (optional)

1. Preheat oven to 325 degrees.
2. In a large saucepan, combine the cream, half the granulated sugar and the vanilla bean.
3. Heat just to boiling.
4. Place the egg yolks and remaining granulated sugar in a large bowl and whisk until blended.
5. Whisk in half the hot cream mixture and pour the mixture into the remaining cream in the saucepan.
6. Over low heat, stir the custard constantly until it coats the back of a wooden spoon.
7. Pour the mixture through a sieve into a large bowl; discard the vanilla bean.
8. Whisk in the pumpkin and spices.
9. Fill about 14 four-ounce ramekins with the custard and place them in a large roasting pan.
10. Add enough boiling water to the pan to come halfway up the sides of the ramekins.
11. Bake custards about 35 minutes, until just set (they should jiggle a little in the center).
12. Cool the custards, cover with plastic wrap and refrigerate overnight.
13. To serve, cover the surface of each custard with a 1 1/88-inch layer of brown sugar and caramelize the sugar under a broiler or with a kitchen blowtorch.
14. Sprinkle with a small amount of gold dust.

heavy cream, sugar, vanilla bean, egg yolks, pumpkin puree, ground cardamom, ground cinnamon, ground ginger, brown sugar, gold dust

Taken from cooking.nytimes.com/recipes/8493 (may not work)