Pumpkin Creme Brulee

By Redvettchick

Ingredients

• 2 cups cream
• 1/4 cup canned pumpkin puree
• 1 tsp pumpkin pie spice*
• 1/2 cup Crosby’s Fancy Molasses
• 6 egg yolks
• Substitute 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground nutmeg and 1/8 tsp ground cloves.

Preparation

Step 1

Directions:
1.Heat cream, pumpkin puree and pumpkin pie spice on the stove. Whisk molasses and egg yolks together, and add the heated cream to the egg molasses mixture.
2.Pour into 4 oz ramekins.
3.Place ramekins in a large pan and pour hot water half way up the ramekins and bake in a 300°F oven for 45 minutes.(The crème brulee should be solid but still jiggly like a belly.)
4.Cool for at least 4 hours in the refrigerator.
5.To Serve, sprinkle 1 Tbsp of demerara sugar on each brulee, ensure that the entire top is covered. Melt the sugar under the broiler, keeping a very close eye on the brulees, or use a kitchen torch.