Pre-heat your oven to 285 °F. Separate egg whites and yolks and transfer yolks to a bowl. Mix yolks with brown sugar and a pinch of salt. Mix well until sugar has completely dissolved. Now add the cream and beat until light and fluffy. You can do this with a fork, whisk or kitchen machine.

Add puree and spices

Now add the pumpkin puree, muscat and cinnamon to the egg-sugar mixture. Mix well and fill into 4-6 small oven proof (ideally ceramic) dessert forms. The surface of the crème should be smooth and even to ensure a consistent cooking process.

Pre-baking your Crème Brûlée

Place your forms into a bigger form filled with a little bit water (the water should not reach to the rim of your dessert forms). Put into your pre-heated oven and bake for 35 min. You want your pumpkin crème to change its texture from liquid to jelly like. Take pumpkin dessert out of the oven and let forms cool down for 10 minutes before putting them into the fridge.

Sugar, Sugar

Wait until crème has cooled down completely, then take it out of the fridge. Now add an even layer of white sugar on top of the pumpkin crème. The sugar should be distributed evenly.

Caramelize the sugar with the Otto Grill

Bring the Otto grill to max heat by turning the control know all the way to the big flame symbol. Bring the grate up to Meat-O-Meter level 2. Wait 3 minutes for the Grill to reach 1500 °F. Now put the dessert forms with the crème Brûlée on the grate and have them sit right below the flames for 20 seconds or until the sugar has caramelized. Be careful to not leave the crème in the Grill for too long!