Pumpkin Pie Creme Brûlée

A sinful and decadent combination of two favorite desserts.

 

 

2 C Heavy Cream

4 Egg Yolks

1/4 Granulated Sugar

1/4 Pumpkin Puree

1/2 t Pumpkin Pie Spice

1 t vanilla

Pinch of Salt

6 T Granulated Sugar

Preheat oven to 300 and lightly grease 6 small ramekins

In a small sauce pot bring heavy cream to slight simmer

In a medium mixing bowl whip together egg yolks and the 1/4 c of sugar for 4-5 minutes  until thick and creamy and the color has turned into a pale yellow

Stir in pumpkin, pumpkin pie spice, salt, and vanilla until combined

Very carefully add in hot cream a tablespoon at a time being sure to whisk constantly ( this is called tempering the eggs and ensures they are brought to a heated temperature without scrambling)

Fill ramekins 3/4 full and place in a 9×13 pan

Fill pan with hot water until even with custard mixture in ramekin

Very carefully place in oven and bake for 50 minutes

Remove from oven and set ramekins on cooling rack for 45 minutes

Place plastic wrap directly on top of cooled custard in ramekin

Refrigerate for at least 6 hours

To serve, spread 1 tablespoon of sugar on top of each ramekin and torch or place in broiler until sugar has caramelized and hardened

Serve immediately