Pumpkin Creme Brulee

1. 1

   Preheat oven to 325u00b0F.

2. 2

   Arrange six 6-oz ramekins in a large metal baking dish.

3. 3

   In a medium sauce pan combine cream and sugars.

4. 4

   Bring to a bare simmer over medium heat stirring till sugars dissolve.

5. 5

   Remove from heat.

6. 6

   In a medium bowl whisk egg yolks till frothy and lemon colored.

7. 7

   Slowly add 3/4 c cream whisking constantly and then slowly adding the rest of the cream a little at a time to prevent the yolks from cooking.

8. 8

   Add vanilla, cinnamon, nutmeg and pumpkin.

9. 9

   Divide among the six ramekins.

10. 10

    Place pan in oven and then ad enough water to the pan to go 1/2 way up the sides of ramekins.

11. 11

    Bake just until centers are slightly set but not stiff, 45-55 minute.

12. 12

    Remove and refrigerate for at least 3 hours, but up to 24.

13. 13

    Sprinkle each ramekin with 1/2 tablespoon sugar; use a kitchen torch to carefully caramelize.

* Per serving · 4 servings · Values may vary.

No additional tips available.