Pumpkin Latté CrèMe BrûLéE

1. 1

   Preheat the oven to 325u00b0 F.

2. 2

   In a medium saucepan, whisk together the first 10 ingredients (cream through espresso powder).

3. 3

   Over medium heat, bring the mixture just to a simmer or until steam rises; remove from heat and set aside.

4. 4

   In a large bowl, whisk together the egg yolks and salt. Gradually add cream mixture, while whisking to combine.

5. 5

   Stir in vanilla.

6. 6

   Strain the mixture into a large measuring cup or bowl with a pour spout.

7. 7

   Divide the strained mixture evenly among the 6 ramekins. Arrange filled ramekins in a baking pan, then carefully transfer the pan to the oven.

8. 8

   Slowly pour enough hot water into the pan surrounding the ramekins to reach half way up sides.

9. 9

   Bake custards until set around the edges, but still slightly jiggly (like jello) in the center, about 20-30 min.

10. 10

    Let the ramekins rest in the water bath for 5 to 10 minutes after baking.

11. 11

    Remove the ramekins from the water bath and let cool for another 20 minutes.

12. 12

    Cover loosely with plastic wrap and chill for at least 6 hours, preferably overnight.

13. 13

    When ready to serve, blot the top of the custards dry with a paper towel.

14. 14

    Sprinkle 1 teaspoon of turbinado sugar over each custard in ramekins.

15. 15

    Using a small kitchen torch, melt the sugar by waving the torch flame 3-6 inches from the surface of the sugar. Heat the sugar until it is caramelized and no dry sugar is visible.

16. 16

    Sprinkle another 1 teaspoon of turbinado sugar over each custard and continue to caramelize with the kitchen torch until a dark amber crust has formed on top of each custard.

* Per serving · 4 servings · Values may vary.