Classic Crème Brûlée Baked in Baby Pumpkin

1 qt.   Fresh cream
3 oz.   Sugar
3         Fresh vanilla beans
1         Cinnamon stick

*For hot cream:

• Place above ingredients in a large saucepot over medium heat
• Bring to a simmer and immediately remove from the heat

3         Whole eggs
3         Egg yolks
3 oz.   Sugar

• Place above ingredients in a large mixing bowl
• Slowly whisk in the hot cream mixture, tempering it into the egg mixture
• Strain the combined mix though a fine sieve and cool
• Place the cooked pumpkins in a baking pan with sides
• Fill each of the baby pumpkins with the brûlée mixture almost to the top
• Fill the baking dish with warm tap water until ramekins are at least halfway submerged
• Cover the entire pan with foil and cool in a 300°F oven until just set (about 50 minutes—they should have just a light "jiggle" when finished cooking)
• Allow them to cool in the refrigerator for a minimum of 3 hours, preferably overnight

4 oz.  "Sugar in the Raw" for the sugar crust

• When ready to serve, lightly dust the tops of the brûlée with the sugar-in-the-raw and burn with a handheld torch or under the oven broiler
• Serve with your favorite holiday cookie

8       Roasted baby (Jack B' Little) pumpkins
         (please click here for the recipe)