Pumpkin Creme Brulee

By Texaschef11

Ingredients

• 10 egg yolks
• 1 quart heavy whipping cream
• 1 cup sugar
• 1 1/2 cups pumpkin puree
• 1 tablespoon pumpkin pie spice
• fine maple sugar (you can use a food processor to make yours fine) or granulated sugar for brûléeing

Preparation

Step 1

Preheat oven to 300 F.
Whisk all ingredients together.
Divide evenly between the ramekins.
Place the filled ramekins into a deep roasting pan or whatever pan you would use to make something like lasagna.
Fill with pan with water to halfway up the dishes.
Leslie's original instructions called for covering the pan with foil and poking holes in the foil to release steam. I totally forgot to do this and I still loved every bite. But, she's the trained pastry chef so you might want to do it her way.
Bake 45-50 minutes or until the crème brûlée no longer jiggles when you move it.
Refrigerate the crème brûlée for at least three hours.
Top each ramekin with a thin layer of sifted maple sugar or granulated sugar. If you are using maple sugar and yours isn't fine grain, put it in the food processor first to make it finer.
Just before serving, use a culinary torch to brûlée the tops of the ramekins. If you'd like a thicker layer of sugar on top of the ramekins, add more sugar and brûlée a second time.