Having mastered the standard version to my own satisfaction, it's now time to start experimenting. First up is for the other half of the people who made it possible (Steph), who enjoys all things pumpkin, a pumpkin crème brûlée.
I basically used standard pumpkin pie spicing instead of the vanilla, steeped those in the heavy cream, used half brown and half regular sugar, and added about half a cup of pumpkin to the egg and sugar mixture. I'm not sure how it's going to come out, but it smells pretty amazing.
I will be tenting them with aluminum foil in the oven, I think it made for a much nicer custard, since the caramelization is applied after the fact.
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