Butternut Squash Creme Brulee

Heat oven to 300 degrees F. Place 1/2-cup ramekins, custard cups, or oven safe demitasse cups in a large metal baking pan.

In a medium saucepan, combine the heavy cream, half-and-half, brown sugar, cinnamon, nutmeg, and ginger.

Heat over medium heat, stirring frequently, until the mixture just begins to boil. Remove from heat and let stand for 5 minutes.

Meanwhile, in a small mixing bowl, beat egg yolks with the 1/4 cup of granulated sugar until thick and lemon-colored. Slowly add about a third of the hot mixture to the egg yolks, whisking constantly.

Add the egg mixture back to the saucepan, whisking constantly until thoroughly blended. Whisk in the butternut squash puree and the vanilla.

Pour the hot mixture into the ramekins or cups, distributing evenly, about 1/2 to 2/3 cup per ramekin. Pour very hot or boiling water into the baking pan, so it is at a depth of about 1 inch, or about halfway up the side of the ramekins or cups you're using.

Bake for 45 to 55 minutes, or until the custard is set in the center, but not overly stiff. It will jiggle slightly.

Remove the ramekins from the baking dish and place in the refrigerator. Refrigerate for about 4 hours, or overnight.

Just before serving time, sprinkle about 1/2 to 1 teaspoon of sugar over each custard and, using a kitchen torch, melt and caramelize the sugar.

Or, place the ramekins in a baking dish and put under to broiler for 1 to 2 minutes, just until browned and caramelized.