François Payard's Pumpkin Crème
Brûlée with Chantilly Cream
(adapted from the Payard Patisserie's specialty Pumpkin Crème Brûlée with riced Marrons Glacés and Meringues)

4 eggs
1 (15-ounce) can pumpkin
1/2 cup granulated sugar
3 tablespoons dark brown sugar
1-1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
3/4 cup whole milk
1 (5-ounce) can evaporated milk
Caramelized Sugar (see recipe)
Chantilly Cream (see recipe)
8 (1- to 2-inch diameter) purchased
     meringue cookies

    Preheat oven to 325°F. In mixing bowl combine eggs and pumpkin; stir with whisk until combined. Add granulated and brown sugars, ginger, and cloves. Mix until combined. Gradually stir in whole and evaporated milk. Pour mixture into 8 (4- to 6-ounce) individual soufflé dishes, ramekins, or custard cups. Place in roasting pan. Place roasting pan on oven rack. Pour enough boiling water into pan to reach halfway up sides of individual dishes. Bake 35 to 40 minutes or until custards are set when gently shaken. Cool custard to room temperature. Cover and chill 2 to 24 hours.
    Caramelized Sugar: Line baking sheet with foil. In heavy 8-inch skillet heat 1/4 cup sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. When sugar begins to melt, reduce heat to low; cook about 5 minutes more or until all sugar is melted and golden. Drizzle over prepared baking sheet. Set aside. Break into pieces when cooled.
    Chantilly Cream: Beat together 1 cup whipping cream, 1 tablespoon granulated sugar and seeds scraped from 1 vanilla bean, until soft peaks form.
    To assemble: Add dollop of Chantilly Cream to Pumpkin Crème Brûlée. Press meringue cookie into cream. Garnish with pieces of Caramelized Sugar.
     Serves 8.