Day 2 of 31 days of pumpkin and we come to a custardy pumpkin crème brulée with a hint of cardamom. I love making desserts that come in individual servings. Maybe that’s because I hate sharing. This way, everyone gets his own ramekin and no one has to fight over who gets the bigger piece.
Since starting this project, I’ve learned something about sugar: there’s more than one kind. Of course, I always knew there was brown sugar, and dark brown sugar, but I haven’t really gone beyond that sort of basic knowledge of sugar. This week, I discovered demerera sugar and I use it in this recipe.