Dark brown sugar gives this pumpkin creme brulee a rich caramel flavor. Think about making this for dessert at the holidays for a change of pace.

SERVES 6

INGREDIENTS

• 2 cups heavy cream
• 3/4 cup firmly packed dark brown sugar
• 5 large egg yolks
• 1 cup canned pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 2 cups water
• 1/4 cup demerara or coarse sugar

INSTRUCTIONS

1. In a small saucepan, heat the cream and brown sugar over medium-high heat until the sugar dissolves. Set aside to cool slightly.
2. In a large mixing bowl, whisk together the egg yolks, pumpkin puree, cinnamon, ginger, and cloves.
3. Slowly pour the cream mixture into the egg yolk mixture, whisking until well blended. Strain the mixture into a large measuring cup and pour it into six 4-ounce ramekins. Cover the ramekins tightly with aluminum foil.
4. Pour the water into the pressure cooker. Arrange the trivet and steamer basket in the bottom, and stack the ramekins in the basket. Lock the lid in place and cook at high pressure for 10 minutes.
5. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Let the custards cool for about 10 minutes in the pressure cooker. Remove them from the pressure cooker and remove the aluminum foil. Blot any accumulated moisture from the top of the custards and cool completely. Refrigerate for at least 4 hours or up to 24 hours.
6. When ready to serve, sprinkle each custard with some of the demerara sugar. Using a kitchen torch, hold it 10 inches from the custards and melt and caramelize the sugar for about 3 minutes. Alternatively, preheat the broiler, arrange the custards on a baking sheet, and broil them 4 inches away from the heat until the sugar begins to caramelize, about 3 minutes.
7. Serve the crème brûlées immediately.