Pumpkin Creme Brulee

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 cup heavy whipping cream
• 1 cup whole milk
• 1 cup canned pumpkin
• 1 1/2 teaspoons pumpkin pie spice
• 2 teaspoons vanilla extract
• 5 large egg yolks
• 1/2 cup superfine sugar, plus 6 tbsp extra for topping
• 1 pinch salt

Recipe

• 1 whisk cream, milk, pumpkin and spice in a medium saucepan until just blended. heat until simmering. remove from heat and stir in vanilla.
• 2 heat oven to 325. arrange 6 shallow 1/2 cup ramekins in large baking pan.
• 3 put egg yolks, 1/2 cup sugar and the salt in a bowl; whisk to blend. stir into cream mixture; fill dishes in baking pan. place in over and add enough boiling water to pan to come halfway up sides of the dishes.
• 4 bake 35 minutes or until edges of custard are set - the centers should be slightly softer. remove pan from oven and lift dishes to a wire rack to cool completely. remember they (and the water) are hot. when cooled, cover with plastic wrap and chill at least 4 hours until cold.
• 5 blot tops of custards dry with paper towel. sprinkle 1 tbsp of sugar evenly over each custard. then, using a torch, heat sugar until melted and caramelized. let stand a few minutes for sugar to harden.