Pumpkin Creme Brulee

Ingredients

• 1 cup heavy whipping cream
• 1 cup whole milk
• 1 cup canned pumpkin
• 1 1/2 teaspoons pumpkin pie spice
• 2 teaspoons vanilla extract
• 5 large egg yolks
• 1/2 cup superfine sugar, plus 6 Tbsp extra for topping
• 1 pinch salt

Directions

1. 1

   Whisk cream, milk, pumpkin and spice in a medium saucepan until just blended. Heat until simmering. Remove from heat and stir in vanilla.

2. 2

   Heat oven to 325. Arrange 6 shallow 1/2 cup ramekins in large baking pan.

3. 3

   Put egg yolks, 1/2 cup sugar and the salt in a bowl; whisk to blend. Stir into cream mixture; fill dishes in baking pan. Place in over and add enough boiling water to pan to come halfway up sides of the dishes.

4. 4

   Bake 35 minutes or until edges of custard are set - the centers should be slightly softer. Remove pan from oven and lift dishes to a wire rack to cool completely. Remember they (and the water) are HOT. When cooled, cover with plastic wrap and chill at least 4 hours until cold.

5. 5

   Blot tops of custards dry with paper towel. Sprinkle 1 Tbsp of sugar evenly over each custard. Then, using a torch, heat sugar until melted and caramelized. Let stand a few minutes for sugar to harden.