PUMPKIN BRULEE

By heathermcginnis

Perim Foster made these once for thanksgiving... very yummy!!

Ingredients

• 2 cups whip cream
• 5 egg yolks
• 1/3 cup white sugar
• 3/4 cup canned pumpkin
• 1/2 tsp cinammon
• pinch of salt
• 2 tsp vanilla
• 1/2 cup brown sugar

Preparation

Step 1

Heat cream till tiny bubbles appear on pan. In bowl combine yoks and white sugar till combined. Stir in pumpkin, cinammon and salt. Add cream very slowly with whisk into custard cups. Place into metal baking pan just large enough to hold. Add water to 2/3 up side of dishes. Cover with foil and bake at 325 for 25-30 minutes until set but centre still jiggles. Let cool and then refrigerate at least 6 hours or up to 2 days. Sieve brown sugar on top and broil 2-3 minutes till carmelized before serving and let cool. Serve within 2 hours