Pumpkin Creme Brulee

1. 1

   Whisk cream, milk, pumpkin and spice in a medium saucepan until just blended.

2. 2

   Heat until simmering.

3. 3

   Remove from heat and stir in vanilla.

4. 4

   Heat oven to 325.

5. 5

   Arrange 6 shallow 1/2 cup ramekins in large baking pan.

6. 6

   Put egg yolks, 1/2 cup sugar and the salt in a bowl; whisk to blend.

7. 7

   Stir into cream mixture; fill dishes in baking pan.

8. 8

   Place in over and add enough boiling water to pan to come halfway up sides of the dishes.

9. 9

   Bake 35 minutes or until edges of custard are set - the centers should be slightly softer.

10. 10

    Remove pan from oven and lift dishes to a wire rack to cool completely.

11. 11

    Remember they (and the water) are HOT.

12. 12

    When cooled, cover with plastic wrap and chill at least 4 hours until cold.

13. 13

    Blot tops of custards dry with paper towel.

14. 14

    Sprinkle 1 Tbsp of sugar evenly over each custard.

15. 15

    Then, using a torch, heat sugar until melted and caramelized.

16. 16

    Let stand a few minutes for sugar to harden.

* Per serving · 4 servings · Values may vary.

No additional tips available.