Pumpkin Crème Brulee

By marlene

Ingredients

• 1 cup of heavy whipping cream
• 1 cup whole milk
• 1 can of 100 % pure pumpkin
• 1 1/2 tsp pumpkin pie spice
• 2 tsp vanilla extract
• 5 large eggs
• 1/2 cup superfine granulated sugar plus 6 tbs extra for topping
• Pinch of salt

Preparation

Step 1

Whisk cream, milk, pumpkin and spice in a medium saucepan until blended. Heat just until simmering, remove from heat and stir in vanilla. Heat oven to 325*. Arrange 6 shallow 1/2 cup creme brulee dishes pr remekins in a large baking pan. Put eggs yolks in a bowl, whisk to blend. Stir into cream mixture, fill dishes in baking pan. Place in oven and add enough boiling water to pan to come up halfway up sides of dishes. Bake 35 minutes or until edges of custard are set { a clean knife inserted near edges should come out clean} but centers are slightly softer. Remove pan from oven, carefully lift dishes to wire rack to cool separately. Cover with plastic wrap and let chill at least 4 hours until cold. Blot top of custards dry with a paper towel . Working with 1 custard at a time, sprinkle 1 tbs of the remaining sugar evenly over custard to cover, gently moving dish from side to side to dispense sugar into an even layer. Using a small butane torch heat sugar until melted and caramelized. Repeat steps with remaining custards. Let stand a few minutes for sugar to harden. Tip: If you don’t have a butane torch, put the remekins an inch under the broiler for 20 seconds to harden sugar.