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Add egg yolks, sugar and cinnamon to mixing bowl; whisk until mixture is combined and thickened.
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In a small saucepan, heat Whipping Cream and Amaretto to a low boil; stirring continuously.
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Add pumpkin; continuously whisk on low boil until pumpkin is dissolved into the cream mixture.
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Remove from heat, slowly add cream to egg yolk mixture and whisk together.
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Pour mixture into ramekin dishes.
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Place ramekin dishes onto a roasting pan.
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Add water to the roasting pan until dishes are half submerged in water.
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Bake for 20-25 minutes at 350 degrees until center of custard is just set in the middle.
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Let custard cool in the roasting pan for around 1 hour.
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Remove from roasting pan and refrigerate for 4 hours before serving.
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Add a layer of sugar to the tops of the creme brulee.
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Melt the sugar until lightly browned using a kitchen torch.