Pumpkin Creme Brulee
- 1 C each heavy (whipping) cream & whole milk
- 1 C canned 100% pure pumpkin
- 1 1/2 tsp. pumpkin pie spice
- 2 tsp. vanilla extract
- 5 large egg yolks
- 1/2 C superfine granulated sugar, plus 6 T extra for topping
- pinch of salt
Whisk cream, milk, pumpkin & spice in a medium saucepan until blended. Heat just until simmering remove from heat. Stir in vanilla
Heat oven to 325°F. Arrange 6 shallow 1/2 C creme brulee dishes or ramekins in a large baking pan.
Put egg yolks, 1/2 C sugar & the salt in a bowl; whisk to blend. Stir into cream mixture; fill dishes in baking pan. Place in oven & add enough boiling water to pan to come halfway up sides of dishes.
Bake 35 minutes or until edges of custard are set (a thin knife inserted near edges should come out clean) but centers are slightly softer. Remove pan from oven; carefully lift dishes to a wire rack to cool completely. Cover with plastic wrap & chill at least 4 hours until cold.
Blot tops of custards dry with paper towel. Working with 1 custard at a time, sprinkle 1 T of the remaining sugar evenly over custard to cover, gently moving dish from side to side to disperse sugar into an even layer. Using a small butane torch, heat sugar until melted & caramelized. Repeat with remaining custards. Let stand a few minutes for sugar to harden.